Ingredients:
- 500g Istrian pasutice
- 1 fennel
- 50g caperes
- 50g salted anchovies
-olive oil
- salt
- water for pasta
Preparation
Sauté thinly sliced fennel in olive oil. Stew for 15 minutes until the fennel softens. When the fennel is ready, remove it from the heat and add capers and salted anchovies.
We cook Istrian pasutice in boiling salted water according to the instructions on the package. Drain the chickpeas and mix them with the previously prepared sauce.
Serving
Towards the end of serving, add a few drops of olive oil and finely chopped fennel stalks.
Have a good time!
About the author of the recipe
Drago Marić
Drago Marić je glavni pokretač svake naše poslovne ideje, nepresušan izvor inovacija, strastveni obožavatelj hrane i chef obiteljske kuhinje. Ne postoji osoba koja zna bolje od njega koji umak uz koju tjesteninu najbolje pristaje, kako je kombinirati uz sezonske namirnice te kako maksimalno izvući gurmanski užitak tjestenine u svakom jelu. U njegovoj kuharici svaka tjestenina ima poseban recept, osmišljen s ljubavlju i velikom pažnjom, a neke od njih pronađite među našim receptima.
