1 sweet fennel (funcho)
2 tablespoons of salt
2 cloves of garlic
5 tablespoons of olive oil
4 tablespoons of butter or margarine
500g of twisted macaroni pasta
1 cup of grated Parmesan cheese
1 sweet fennel (funcho)
2 tablespoons of salt
2 cloves of garlic
5 tablespoons of olive oil
4 tablespoons of butter or margarine
500g of twisted macaroni pasta
1 cup of grated Parmesan cheese
Wash the sweet fennel well and cook it in a large amount of lukewarm water with salt for 10 minutes, or until it's tender but still firm
Remove the sweet fennel from the water using a skimmer
Reserve the water to cook the macaroni
Cut the sweet fennel into small pieces
Put them in a pan with minced garlic, 3 tablespoons of olive oil, and butter or margarine
Simmer for 5 minutes, stirring occasionally
Cook the macaroni (in the cooking water of the sweet fennel) al dente and drain
Grease a refractory mold with the remaining olive oil and arrange layers of macaroni and sweet fennel, sprinkling each layer with a little Parmesan cheese
Finish with the Parmesan cheese
Bake in a hot oven (200°C), for 10 minutes
Serve 6 portions.
