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6 SERVINGS DAIRY-FREE
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This classic Sicilian dish is served in almost every restaurant on which island.
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Wild fennel, that has a more distinctive flavor than its cultivated cousin, is commonly used in Sicily.
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In the interest of convenience, we've used readily available cultivated fennel plus fennel seeds to boost the taste.
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Bring large pot of lightly salted water to a boil.
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Meanwhile, rinse and trim fennel, discarding stems but reserving fronds and bulbs.
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Set aside half the fronds.
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Chop remaining fronds; set aside.
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Add in fennel bulbs to boiling water and cook 10 min.
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Using slotted spoon, remove fennel bulbs.
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Dice bulbs and set aside.
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Return water to a boil and add in pasta; stir to prevent sticking.
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Cook till tender, about 6 min.
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Drain pasta, reserving 1/2 c. cooking water.
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While pasta is cooking, in large skillet, Heat 1 Tbsp.
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oil over low heat, Add in onions, fennel seeds and minced fronds and cook, stirring, till onions are tender, about 5 min.
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In a c., combine saffron and 1 1/2 Tbsp.
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hot water; stir to blend and add in mix to skillet.
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Stir in diced fennel bulbs and cook, stirring, till fennel is very tender, about 15 min.
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Add in currants and pine nuts.
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If mix seems dry, add in spoonfuls of reserved pasta water to moisten.
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Add in cooked pasta and remaining fronds to mix.
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Increase heat to medium and cook, stirring, 1 minute.
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Drizzle with remaining 1 Tbsp.
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oil, season with salt to taste and serve.
