Pasta with Fennel and Mortadella

Method

1. Bring a pot of salted water to a boil. Add the fennel trimmings (the first parts) to flavor the water.
2. Cut the fennel bulbs in half and slice them thinly.
3. In a non-stick pan, melt a knob of butter over high heat. Add the sliced fennel and brown it well.
4. Add a splash of fresh cream (or half milk, half cream) to the fennel and stir.
5. When the fennel begins to soften, add a ladle of the fennel cooking water.
6. Cook the penne rigate in the boiling salted water for 8 minutes (total cooking time 10-11 minutes).
7. Meanwhile, dice the mortadella into small cubes.
8. In a separate non-stick pan, brown the mortadella cubes over high heat until crispy.
9. After 8 minutes, transfer the penne to the fennel pan using a slotted spoon, retaining some cooking water.
10. Add more fennel cooking water as needed and stir well to combine.
11. Turn off the heat and add grated Parmigiano Reggiano (aged 24+ months), about 20-25 grams per person.
12. Add the crispy mortadella cubes on top and garnish with fennel fronds.
13. Serve immediately, ensuring the pasta is slightly wet.