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Jamie Oliver
Spaghetti with Salami, Fennel and Tomatoes
James Trevor Oliver, MBE (born May 27, 1975), better known as Jamie Oliver and The Naked Chef, is an English celebrity chef. He is well known for his use of organic food and for his recent work in changing eating habits in British schools. ...more.

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Instructions  

Pour 2 good lugs of olive oil into a pan. Add your salami and your sliced garlic.
Lightly crack the fennel seeds either in a pestle and mortar or with a knife and add to the pan.
Cook for 1 minute on a low heat - the fat should cook out of the salami and it should begin to get crisp.
Add your sliced fennel and stir, then put the lid on the pan and increase the heat to medium. Cook for 5 minutes,
then add your tinned tomatoes and even a little dried chilli if you like.
Cook slowly for 25 minutes until the mixture has thickened. Season to taste.
Cook your pasta in a large pot of fast-boiling salted water until al dente (check the packet for cooking time).
While it's cooking, you can prepare the pangritata (crunchy breadcrumbs), to give this dish a great texture and crunch. Just get a couple of good handfuls of course breadcrumbs - Do this by removing the crusts from some stale bread and whizzing them up until kind of coarse in a food processor.
Fry the crumbs with 4 or 5 tablespoons of extra virgin olive oil until they go crispy.
Throw in some rosemary sprigs as well to give extra flavour.
When your pasta is cooked, drain it in a colander and immediately toss it with your lovely tomato sauce. This is quite rich but very very tasty.

Serve in a large bowl and sprinkle with the green fennel tops and your crispy golden pangritata. Eat immediately, with a good glass of red wine.

Source : Jamie Oliver "Happy Days with the Naked Chef"

 

Recipe
- extra virgin olive oil
- 140g/5oz good spicy Italian salami, sliced
- 2 cloves of garlic, peeled and finely sliced
- 1 tsp fennel seeds
- 1 bulb of fennel, halved and finely sliced, feathery tops reserved and chopped
- 2 x 400g/14oz tins of plum tomatoes
- optional: 1 dried chilli, crumbled
- sea salt and freshly ground black pepper
- 455g/1 lb dried spaghetti or linguine
- 2 handfuls of stale breadcrumbs
- optional: a sprig of fresh rosemary

SERVES : 4

   
   

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