RECIPES
Orecchiette with saffron fennel and baby spinach
INGREDIENTS
• 14 oz (400 g) Delverde orecchiette
• 2 medium-small fennel bulbs
• 1 pinch of saffron
• 1 handful of baby spinach leaves, shredded
• 5½ oz (150 g) camembert (soft, creamy, surface-ripened, round cheese), chopped
• 1 garlic clove, smashed
• 3 tbsps extra-virgin olive oil
• 2/5 cup (100 ml) milk
• salt and pepper
Trim the fennel, removing the hard base and the green leaves, and cut into thin wedges.
Place enough water to cover the fennel in a saucepan and add the saffron and salt.
Bring to a boil, add the fennel, cook for about 15 minutes until tender but still al dente and drain.
Heat the olive oil in a frying pan with the garlic and add first the fennel and then the spinach.
Cook for 1 minute and season with salt and pepper.
Add the milk and the cheese and stir until melted.
Bring a large pot of salted water to a boil and cook the orecchiette.
Drain and transfer to the pan with the sauce and stir well to combine.
Serve sprinkled with grated parmesan, if desired.
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