Chef: Giancarlo Perbellini

Spaghetti with anchovies and fennel confit, with a twist of orange

  • PT100M 100min
  • 4


  • 240 g0SXE012
  • 2 fennel bulbs
  • 1/2 L of extra virgin Olive oil
  • 16 anchovy fillets
  • 1 Orange
  • 1 star anise
  • 1 clove of garlic
  • 100 g semolina
  • 1 L of oil for frying
  • vegetable stock, salt, sea salt, fennel leaves and croutons to taste
Spaghetti n° 12


To make the confit, dice the fennel and place it in a casserole covering it with the extra virgin olive oil, the star aniseand seasoning with sea salt. Cook in the oven at 95° C for three hours.   Clean 8 anchovy fill e ts removing all the bones and put them to marinade in a colander for 30 minutes with a pinch of sea salt.   Put the oil from the fennel into a pan and warm it with the garlic and the marinated anchovies, break them up and fry them gently.   Cook the spaghetti in plenty of salted water for 4 minutes, drain and place into the frying pan with the anchovies, drizzling over the vegetable stock, a little fennel oil and the diced fennel confit.   Arrange the pasta on a serving plate, ga rnishing it with the grated croutons and a few fennel leaves.   Grate over the orange zest and garnish with the remaining anchovy fillets, previously breaded in the semolina and fried.
Recipe from the book Pasta - Agra editrice - 2005