Orecchiette with saffron fennel and baby spinach


• 14 oz (400 g) Delverde orecchiette

• 2 medium-small fennel bulbs

• 1 pinch of saffron

• 1 handful of baby spinach leaves, shredded

• 5½ oz (150 g) camembert (soft, creamy, surface-ripened, round cheese), chopped

• 1 garlic clove, smashed

• 3 tbsps extra-virgin olive oil

• 2/5 cup (100 ml) milk

• salt and pepper


• Trim the fennel, removing the hard base and the green leaves, and cut into thin wedges. place enough water to cover the fennel in a saucepan and add the saffron and salt. Bring to a boil, add the fennel, cook for about 15 minutes until tender but still al dente and drain. Heat the olive oil in a frying pan with the garlic and add first the fennel and then the spinach. cook for 1 minute and season with salt and pepper. add the milk and the cheese and stir until melted. Bring a large pot of salted water to a boil and cook the orecchiette. Drain and transfer to the pan with the sauce and stir well to combine.

• Serve sprinkled with grated parmesan, if desired.

Preparation time 20 minutes – cooking time 25 minutes – Level of difficulty

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