Serves 4
Ingredients:
- 1 lb. bulb fennel, tops removed, washed and halved
- 3 T. extra virgin olive oil (Rienzi Extra Virgin Olive Oil)
- 3/4 to 1 cup freshly grated Pecorino or Parmesan cheese (Rienzi cheese)
- 1 lb. spaghetti or macaroni (Rienzi pasta)
Preparation:
1. Cook the fennel until tender in lightly salted water in a pot large enough to cook the pasta in. Remove with a slotted spoon.
2. Lay out on paper towels to drain thoroughly.
3. Slice into thin 2-inch strips and keep hot in a warm oven.
4. Meanwhile, cook the pasta. Drain when done.
5. Place in a bowl with the fennel.
6. Add olive oil and mix well.
7. Pass the cheese at table.