Penne finocchio
For four persons:
500 g penne
250 grams of pork
1 tbsp fennel seeds
1 tin of peeled tomatoes 800g
1 small chili, dried
1 onion
2 cloves of garlic
1 tbsp balsamic vinegar
50 g butter
Salt, pepper, 2 teaspoons of sugar to taste
Possibly. fresh fennel green
Heat the pan well and fry the fennel seeds while stirring. Put 1 tbsp of olive oil on a chopping board, place the fennel seeds on the chopping board and chop very well with a large and sharp knife. Then add one tbsp of olive oil to the pan and fry the pork until it takes some color. Carefully salt!
Add the chopped onions, the garlic, the chilli and stir together. Deglaze with a can of peeled tomatoes. Simmer for an hour.
Season with balsamic vinegar, sugar, pepper, salt and cook on a low heat for half an hour. Finally, the trick of butter. Mix with the al dente cooked penne. Sprinkle with some Parmesan and mix. Arrange in a large, flat bowl and place on the table. Possibly. garnish with fresh fairy-green.
Alternatively, you can also take a mixture of beef and lamb or both both pure. Or as a vegetarian alternative: veggie hamburger or very small cut fresh fennel with green. Instead of Parmesan also fits a little grated Pecorino cheese. Careful, very tasteful.
