Fennel with capers and anchovies
Second dishes
Cooking without waste
Ingredients
for 4 people
scraps from 2 fennels, 2 salted anchovies, a teaspoon of capers, breadcrumbs, pecorino for grating, extra virgin olive oil, salt, pepper, chili pepper.
Preparation
Wash the fennel, cut it into thin slices and boil it for a few minutes in salted boiling water.
Desalt and debone the anchovies, then heat the fillets in three tablespoons of oil until they dissolve. Add a handful of breadcrumbs and a pinch of pepper.
Mix this sauce with the fennel, add the capers, a pinch of chili pepper, plenty of grated pecorino and serve.
40 minutes
