Spaghetti with Fennel

Ingredients

• 1 onion
• 1 bulb fennel
• 60 g Butter
• 0.5 tsp Fennel seeds
• 125 ml dry white wine
• 125 ml Vegetable broth
• 100 ml whipping cream
• 50 g crème fraîche
• Salt
• Pepper
• 2 tbsp lemon juice
• 2 oranges
• 1 red chili pepper
• 2 tbsp sugar
• 250 g spaghetti

Instructions

1. 1.

   Peel the onion and dice finely. Wash, trim, and set aside the fennel fronds. Cut the fennel into small pieces and sauté in 30 g hot butter. Toast the fennel seeds briefly, then deglaze with white wine and simmer gently for about 10 minutes. Stir in cream and crème fraîche and let thicken creamy for another ~5 minutes. Season with salt, pepper, and lemon juice. Strain the sauce through a sieve and keep warm.

2. 2.

   Using a sharp knife, cut off the zest of an orange so only the flesh remains visible. Remove the orange segments from between the membranes and squeeze out remaining pulp. Squeeze the second orange for juice. Rinse the chili, slice lengthwise, remove seeds, and dice finely. Heat the remaining butter and caramelize sugar in it. Pour in orange juice, stir until caramel dissolves. Steam the chili in the mixture and lightly salt the sauce.

3. 3.

   Cook spaghetti in plenty of boiling salted water al dente. Drain well and toss with fennel sauce. Twist the spaghetti onto a fork tightly and place on a deep plate. Arrange orange segments around and drizzle with orange sauce. Garnish the pasta with fennel fronds, optionally a dried orange slice and fried noodle bits.