Lunchbreak: Sicilian-style gemelli with fennel, carrots and onions

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Chef Lorenzo Boni

Sicilian-Style Gemelli with Fennel, Carrots and Onions
Serves 8

1 box Gemelli
1 cup sliced fennel
2 ea sliced carrots
1 ea sliced onions
2 cloves garlic
3/4 cup grated Parmigiano Reggiano
1 Tablespoon of chopped fennel frons
4 Tablespoons extra virgin olive oil
salt and pepper to taste

Remove the outer leaves from the fennel and wash. Cut in half and then into thin slices. Peel the carrot and cut into slices about 1/8 inch thick. Peel and chop the garlic. Peel and cut the onions into thin strips a little more than 5/8 inch long. Heat the extra virgin olive oil in a large pan over medium heat and add the garlic. When the garlic has browned slightly, add the fennel and the carrot. Cover the pan and cook for about ten minutes, seasoning with salt and pepper and stirring occasionally. Then add the onions to the vegetables in the pan and cook for another 3 minutes. Meanwhile, cook the pasta in a large pot of salted boiling water for the time indicated on the package.  Drain the pasta and dress with the sauce prepared as above. Garnish with the chopped fennel fronds and the Parmigianino Reggiano. Fusilli can be substituted for the casarecce.

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