Orecchiette with saffron fennel and baby spinach
• 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.
DELVERDE INDUSTRIE ALIMENTARI S.p.A.
Industrial area – Fara San Martino (CH) - Zip code 66015 – Abruzzo – Italia
VAT number and Registration Code at Company Registry of Chieti (CCIAA): 0177108068
Capital: Euro 14.797.336,00 i.v.
Company controlled by Molinos Rio De La Plata, Buenos Aires (Argentina)