How to prepare Sicilian wild fennel pesto at home: an aromatic pesto perfect alone or in combination with fish

Pasta with pesto of wild fennel, with pine nuts and salmon. Il wild fennel pesto it's a simple Sicilian pesto to prepare and very aromatic. As summer approaches, it is important to eat well, but without spending hours and hours in the kitchen. I was browsing through the recipes for quick lunches on the site of G, looking for something practical to bring lunch to work, and it is an overhead light bulb went on: have you ever tried the pesto fennel (or fennel) wild? Having collected in quantity in Sardinia, I thought about using the Wild fennel (Common fennel) to create a super quick lunch, and I must say it was a great idea.

Wild fennel pesto: how to do it and combinations

The one made from wild fennel is a sweet pesto, obviously very aromatic and perfumed, by the beautiful forest green. It can be prepared in a few minutes and you can store in the refrigerator, covered by a thin layer of extra virgin olive oil, for 3-4 days. Or freeze in a jar and use it when needed. l Wild fennel pesto is a wild card in the kitchen, because you can use it for season a pasta cas you do with basil pesto, or a beautiful one Cold pasta salad. among other things, the fennel it pairs perfectly with fish: I don't know if you're aware of it PASTA WITH SARDINES Palermo. So I added a diced of salmon fresh just seared, to make this quick dish a tasty main dish.

Pesto recipes, a joker in the kitchen

He friend he wild fennel devi definitely try it too PASTA WITH FENNEL AND ANCHOVIES, a poor but super tasty Sicilian first course. I find that the PESTO RECIPES are very versatile and practical Kitchen: get ready in a hurry, mostly raw or lightly cooked vegetables. There can easily portioned and frozen and, adding some small ingredient, You always have a different dish.

If you like pasta with fresh salmon, Try also cremosissimi maltagliati egg with salmon and Robiola or the lemon pasta with salmon, pistachios and chives. Is, always on the subject of pesto ready in 5 minutes, also try the Sicilian red pesto with ricotta and dried tomatoes. That raw cabbage with almonds and pine nuts, that of rocket, hazelnuts and caciocavallo, il Raw chard pesto, walnuts and pecorino. Have a good day

PASTA WITH FENNEL PESTO, WITH PINE NUTS AND SALMON (quick recipe)

Portions: 4 Preparation: 20 minutes Cooking: 10 minutes 10 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 2 voted )

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Ingredients

320 grams of short pasta

a sprig of wild fennel

it rises up

extra virgin olive oil

60 grams of pine nuts or almonds

50 grams of grated Sicilian pecorino DOP (or mature cheese of your choice)

2 anchovies in oil

1 clove of garlic

200 grams of fresh salmon

Procedure

To prepare the pasta with pesto of wild fennel, pine nuts and salmon, First wash the fennel, remove the fibrous stems and use only the most tender parts. Clean the garlic.

Lightly toast the pine nuts in a frying pan.

Blanch the fennel in lightly salted water for ten minutes. Drain and store the cooking water, that will serve both to dilute the pesto, both to thicken the dough.

Put the fennel in the glass of the mixer or in a mortar, Add the garlic, the anchovies, pine nuts. Blend (or crush) adding extra virgin olive oil and boiling water of fennel. You will need to obtain a consistent cream. Add the grated cheese and, after sampling, add salt, if necessary.

Clean the salmon. Remove the skin and bones. Cut it into cubes. In a pan, skip the salmon for a few seconds on high heat, with very little extra virgin olive oil and a little salt. The salmon must remain soft. Set it aside.

Boil the pasta in the boiling water of the fennel. Stir in the pesto adding, if necessary, a little cooking water. Add the salmon and some toasted pine nuts. Serve the pasta with pesto of wild fennel and salmon immediately. Bon appétit!

Note

Taste it COLD: this pasta with pesto fennel is delicious both hot, or warm, it's cold. In the latter case, drain the pasta with several minutes before the cooking time indicated by the pack. Season with pesto, by stirring with a little more cooking water, so that the cream is softer and does not dry out during the rest. Keep it in refrigerator covered by plastic wrap. Before serving, leave it at room temperature for at least 40 minutes and add an extra virgin olive oil.