Here is the 26th edition of our column #ZeroWaste in the kitchen., created to give new life to waste by turning it into the protagonists of your next recipes. Often what we discard ends up being thrown away, when in fact it can be recovered and help reduce food waste. The "less noble" parts of vegetables, in fact, are rich in nutrients and can become valuable allies for our health.
Ready to discover today's featured ingredient? 🥁
Fennel beard
Fennel, known for its crisp and aromatic bulb, also has delicious and nutritious leaves. These green leaves not only add a fresh touch to your dishes, but are also an excellent source of vitamins A and C, as well as containing minerals such as calcium and potassium.
Fennel leaves are perfect for:
- Fresh Salads: They add a unique flavor and crunchy texture.
- Sauces: Blended with olive oil and walnuts, they can become an aromatic pesto.
- Soups: Used to flavor broths and soups, they make any dish richer and tastier.
Fennel leaves are considered a true health ally. Due to their anti-inflammatory properties, they can help improve digestion and reduce abdominal bloating. In addition, the presence of antioxidants promotes the fight against free radicals, thus supporting the immune system.
All that's left is to find out how to use them in a simple recipe, turning scraps into star ingredients in your kitchen! 🥳
Pasta with Fennel Leaf Sauce
This recipe is quick and ideal for a light and tasty meal, perfect for not throwing away the fennel leaves.
Ingredients:
- 200 g of pasta (spaghetti or linguine)
- 1 bunch of fennel leaves (about 100 g)
- 2 cloves of garlic
- 4 tablespoons of olive oil
- 1 chili pepper (optional)
- Salt and pepper to taste
- Grated cheese (parmesan or pecorino) for serving
Preparation:
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- Wash the fennel leaves well and dry them. Coarsely chop them.
- Cook the pasta in plenty of salted water following the instructions on the package.
- In a frying pan, heat olive oil over medium heat. Add the crushed garlic cloves and chili pepper (if using). Sauté until the garlic is golden brown, then remove it.
- Add the chopped fennel leaves to the pan. Cook for about 3-4 minutes, until softened. Season with salt and pepper.
- Drain the pasta, saving some of the cooking water. Add the pasta to the pan with the fennel leaves and mix well. If the sauce is too dry, add a little cooking water.
- Plate the pasta, garnish with a drizzle of olive oil and sprinkle with grated cheese.
You can enrich the sauce with chopped walnuts or pine nuts to add crunch.
