Fennel with spaghetti (vegetarian)
Actually, I knew only fennel tubers in the salad, but I had no salad ingredients, but still these fennel tubers are in the fridge. From the day before in a bowl something spaghetti, I thought hard, what could I make of it. I found a piece of hard cheese to rub and so I got the idea of a casserole. I did not take a picture of it, as I did not know this page back then. But maybe someone else would like to insert one? Here is at least the recipe:
I had 4 fennel tubers and about 400 g boiled spaghetti (does not apply to the g). From the pantry still a small tin of tomato paste. From my favorite cooking oil (peanut oil) I took about 1-2 tablespoons, then a pinch of salt and a pinch of black pepper, 1 tablespoon wholemeal flour, good 1/2 L of water and hard cheese I rubbed about 100 g down (but also goes with me finished cheese).
I cleaned the fennel tubers and let them almost boil in salted water. I made the sauce from a good tablespoon of oil, the tomato paste, the flour and the spices - mix well with each other, add the water, stir. Then boil in a separate pot until it becomes a thick tomato sauce.
The already prepared al Dente spaghetti I have filled in an oiled casserole dish and set the fennel tubers in the middle. Then I spread the grated cheese generously over and baked the whole thing in my convection oven at 180 ° (oven 200 °) until the cheese ran out. Afterwards, I poured the tomato sauce over it and served the new dish for me. It also tasted to my neighbor, whom I invited as a tester.
