Chicago-Botanic-Garden-logoAnother recipe from the Chicago Botanic Garden’s Chef Series.

Today, Barilla USA Executive Chef Lorenzo Boni who shares another recipe he performed at the Chicago Chef Show: Rotini Pasta with Braised Fennel, Carrots and Spring Onions. Ready? Let’s go to the kitchen!

ROTINI WITH BRAISED FENNEL, CARROTS AND SPRING ONIONS

(Rotini integrali con finocchio e cipolline fresche)
A recipe by Chef Lorenzo Boni
(serves 4)

Preparation Time: 5 min
Cooking Time: 25 min
Season: Spring/ Summer

INGREDIENTS

- 4 tablespoons, Academia Barilla Toscano extra virgin olive oil
- 2 Cloves, Garlic
- 2 Fennel bulbs with tops
- 1 medium carrot
- salt, black pepper, to taste
- 1 bunch, spring onions
- 1/2 cup, Academia Barilla Parmigiano Reggiano, grated
- 1 tablespoon, Fennel frawns, chopped

PREPARATION

Chef Lorenzo Boni

In a medium pan, sauté the minced garlic in the olive oil until it turns slightly yellow, about 3 minutes. Meanwhile, slice the fennel bulbs in half, then into thin slices.

Add the sliced fennel to the skillet, along with the carrot, sliced into roundels, about 1/8 inch thick. Braise the ingredients for about ten minutes over medium high heat, covered.

Season with salt and black pepper; cover with a lid and cook through stirring occasionally.

Slice the onions into 1/2 inch strips and stir them into the mixture and cook an additional three minutes.

Meanwhile cook the pasta according to the instructions on the package. Drain and toss with the sauce. Stir in the Parmigiano Reggiano and the fennel frawns before serving.

Thank you for sharing with us the recipe, Lorenzo. See you soon again on Italian Food Lovers!