PASTA NCASCIATA CA MUDDICA

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor while being lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Finely chop the onion and divide it in half.

Heat a little olive oil in a pot and add the chopped onion.

Sauté the onion until translucent.

Cut the boiled veal into cubes and add to the pot; cook for 1 minute.

Add about half a glass of egg-flavored wine and let the alcohol evaporate.

Add the tomato passata and half a glass of water to the pot; cover and bring to a boil.

Once boiling, reduce to medium heat and let simmer.

In a separate pan, heat a little olive oil and add the breadcrumbs; stir continuously to prevent burning.

Toast the breadcrumbs until golden brown and set aside.

Prepare the wild fennel by cleaning and washing it; cook in hot water until tender.

Chop the cooked fennel with scissors and add it to the sauce; stir and cook for a few minutes until combined.

Boil water in a pot for the pasta and wait for it to reach a boil.

Add 500 g of pasta to the boiling water and cook until al dente.

Drain the pasta and add it directly to the pot with the sauce; mix well.

Add the toasted breadcrumbs and two handfuls of grated grana padano cheese to the pasta; mix thoroughly.

Serve the pasta topped with additional toasted breadcrumbs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens