Pasta with Fennel – Beth Elon, The Big Book of Pasta

Pasta with Fennel

Ingredients: 500 gm. spaghetti 2 fennel bulbs (750 gm – 1 kilo) 1 container sweet cream (shamenet) 2 T. brandy Container of fresh olive oil 100 gm Kashkaval cheese, grated Freshly ground salt and pepper

Preparation: Fill a pot with around 5 liters of water, add salt and bring to a boil. Carefully clean the fennel bulbs, cut into quarters and drop into boiling water. Cook fennel till soft, taking  care not to overcook. Bulbs should be firm to the bite. Transfer with slotted spoon to a   bowl. Bring water to a second boil, and cook spaghetti to al dente texture. Meanwhile, drain excess water from fennel and cut into 2 cm. rings. Place the cream and brandy in a small, deep skillet, and heat just to boiling. Cool pasta and transfer to heated serving dish. Stir cream mixture into pasta, top with grated cheese, 1 t. salt, and a generous addition of freshly ground pepper. Mix again, and add fennel last. Before serving, mix once again; add a bit of olive oil and season with salt and pepper.