Home

Bavette with Anchovies and Wild Fennel Pesto

17/11/2023

Bavette with anchovies and fennel pesto is a dish that combines the robust flavor of anchovies with the aromatic freshness of wild fennel, widely used in Mediterranean cuisine and particularly in Italian cooking. Here’s the recipe:

Ingredients

  • 320 grams of bavette (or another type of long pasta)
  • 200 grams of fresh anchovies (or oil-preserved anchovies if fresh ones are not available)
  • 1 bunch of wild fennel
  • 1 clove of garlic
  • 30 grams of pine nuts
  • 30 grams of grated Parmesan cheese
  • Extra virgin olive oil to taste
  • Salt to taste
  • Red pepper flakes (optional)

Preparation

  1. Cleaning the anchovies (if fresh): remove the heads and guts of the anchovies, opening them like a book. Remove the central bone and wash them under cold water. If you’re using oil-preserved anchovies, drain them from the preserving oil.

  2. Preparation of the wild fennel pesto: wash and dry the wild fennel, then chop it finely with a knife or in a mixer. Add toasted pine nuts, garlic (which you can moderate or omit according to your taste), Parmesan, a pinch of salt, and plenty of extra virgin olive oil until you get a smooth and creamy sauce.

  3. Cooking the pasta: bring a pot with plenty of salted water to a boil and cook the bavette until al dente. Meanwhile, heat a drizzle of oil in a pan with a clove of garlic and, if you like, some red pepper flakes.

  4. Cooking the anchovies: if you’re using fresh anchovies, add them to the pan and sauté for a few minutes until they become golden. If you’re using oil-preserved anchovies, just add them to warm them up.

  5. Assembly: drain the pasta, reserving some of the cooking water. Remove the garlic from the pan and add the bavette to the anchovies. Mix well and add the wild fennel pesto. If necessary, add some cooking water to make the sauce more fluid.

  6. Serving: serve the bavette immediately with an extra sprinkle of Parmesan and, if you like, an additional drizzle of raw oil.

Trivia

This recipe is an example of how simple yet characterful ingredients can create a dish full of flavor. The use of wild fennel is typical in various Italian regions, and the combination with fish offers a perfect contrast of flavors.

Bavette with Anchovies and Wild Fennel Pesto