A very simple side dish but, in keeping with Italian gastronomic tradition, still brimming with flavor and creativity. A perfect companion for more complex dishes.
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INGREDIENTS |
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Medium-sized fennel bulbs |
4 |
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Fresh (or frozen) shelled new peas |
200 |
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g |
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Powdered saffron |
1/2 |
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Packet |
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Salt |
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To taste |
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Extra-virgin olive oil |
1 |
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Spoon |
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PREPARATION |
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| 1. |
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Wash the fennel, cut into quarters and boil for several minutes in salted water to which has been added a half packet of powdered saffron. |
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Strain and then dry them with kitchen paper.
Wash and dry the peas as well, then heat the oil in a pan and sauté them both for several minutes, making sure they don't overcook. |
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CHEF'S NOTE |
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The vegetables should be firm and not overcooked. Serve them immediately while they are still piping hot. |
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For this menu we recommend a dry rosé wine boasting a fresh, pleasant bouquet with fruity notes, like a Castel del Monte or a dry, well-balanced white wine with mineral and floral accents, like a Greco di Tufo. |
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