1 1/2 tablespoons olive oil
1/4 pound hard salami, cut into strips
1/2 bulb fennel, cored, sliced, fronds chopped
1 onion, sliced
2 cloves garlic, sliced
1 tablespoon chopped parsley
Salt and Pepper
1/4 cup chicken stock
7 oz canned cannellini beans, drained
1/2 pound spaghetti
Grated Parmesan cheese
Bring a pot of water to a boil.
In a skillet, heat oil. Put strips of salami into skillet. Cook until crisp, then transfer to a plate. Stir in fennel, onion, garlic, parsley, season with salt and pepper. Zest lemon over fennel mixture.
Cook until fennel and onions are tender and beginning to brown. Add stock and beans, heat through. Squeeze in lemon juice. When water is at a boil, salt it, cook spaghetti until al dente.
Drain, reserving half a mug of cooking water. Add pasta, cooking water and salami to fennel mixture. Toss in fennel fronds, season.
Serve with cheese.
Makes 2 servings.
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