Serves: 4 people Difficulty ': Easy Preparation time: 60 minutes Ingredients 2 red onions 2 fennel 20gr. of extra virgin olive oil 350gr. pappardelle pasta type 20gr. 40g fresh basil leaves. 10 flowers of olives capers 6 anchovy salted 10g. Parmesan cheese, salt, pepper flake -------------------------- PROCEDURE Preheat oven to 200 degrees.
Peel outer leaves from the first lap of the red onions and slice them into rounds, also clean the fennel by removing most 'hard and green tufts and cut rather thin, preferably with the slicer. Mix in a bowl with the fennel and onions, seasoned with extra virgin olive oil, salt and pepper and transfer them to a baking pan and bake for about 30 minutes or until the fennel are tender and soft.
Peel outer leaves from the first lap of the red onions and slice them into rounds, also clean the fennel by removing most 'hard and green tufts and cut rather thin, preferably with the slicer. Mix in a bowl with the fennel and onions, seasoned with extra virgin olive oil, salt and pepper and transfer them to a baking pan and bake for about 30 minutes or until the fennel are tender and soft.
