PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  • 400g short pasta
  • 200g speck, cut into strips
  • Hot chili pepper
  • 4 tablespoons extra-virgin olive oil
  • 1 red onion, thinly sliced
  • 300g fennel, thinly sliced
  • 100ml vegetable broth
  • Fine salt, to taste
  • Parmesan

PREPARATION:

  1. In a large non-stick skillet, heat the extra-virgin olive oil,
  2. add the onion and chili pepper, and sauté for a while,
  3. add the speck and let it brown.
  4. Add the fennel and let it flavor for 5 minutes.
  5. Pour in the broth and cook with a lid over medium heat for 10 minutes.
  6. Season with salt and continue cooking.
  7. Meanwhile, boil plenty of salted water in a pot, add the pasta, and drain it al dente. Pour it into the skillet and toss to coat. 
  8. Sprinkle with parmesan to taste