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VELVETY FENNEL SOUP WITH MALTAGLIATI PASTA WITH SPELT

  • Difficulty: LOW
  • Preparation: 4/5 MIN
  • Cooking: 30 MINUTES
  • Doses: 4 PEOPLE

presentation

The whole spelt selected by Luciana Mosconi for its specialities, in this case Maltagliati, is particularly rich in protein, fibre, minerals and vitamins. Together with seasonal vegetables such as fennel, it turns into surprising goodness. An easy but impressive recipe that will have everyone licking their lips.

ingredients

  • 160 g Maltagliati with Luciana Mosconi spelt 4 medium fennels
  • 1/2 golden onion
  • Extra virgin olive oil
  • 1/2 teaspoon aniseed
  • Salt to taste
  • Pepper to taste

procedure

  • 1 Clean the fennel and onion, cut them into pieces and put them in a pan with a little olive oil. Let them brown for a couple of minutes, then add 4 glasses of water. Cover with the lid and cook for about 15 minutes, until the fennel is cooked.
  • 2 With the immersion blender, blend until the desired consistency is reached, it should be creamy and smooth. You can add water to adjust the density.
  • 3 Cook the pasta in boiling, salted water. Then mix it with the fennel cream, add the aniseed seeds and complete the dish with a drizzle of raw evo oil.

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