5 Quick Recipes with Wild Fennel and Sicilian Extra Virgin Olive Oil

Wild fennel is one of the most distinctive ingredients in Sicilian cuisine: it flavors pasta, sauces, side dishes, and even herbal teas. Paired with a quality Sicilian extra virgin olive oil like Frantoi Cutrera's, it creates simple yet intense dishes, perfect for bringing the flavors of the island to your table in minutes.

1. Pasta with Wild Fennel, Tomato, and Pecorino

Inspired by traditional Sicilian recipes, this pasta is quick to prepare and makes the most of wild fennel and EVO oil.

• Ingredients for 4 people:
  • 320 g short pasta (fusilli, mezze maniche)
  • 1 bunch of wild fennel
  • 2–3 tablespoons Frantoi Cutrera extra virgin olive oil
  • 1 clove garlic
  • 200 g cherry tomatoes or diced tomatoes
  • Grated Sicilian pecorino cheese to taste
  • Salt and pepper to taste
• Method:
  1. Blanch the wild fennel in salted water for a few minutes, drain it, and chop it coarsely, reserving some of the cooking water.
  2. In a pan, sauté the garlic in extra virgin olive oil, add the tomatoes, and cook for 5–7 minutes.
  3. Add the chopped wild fennel, season with salt and pepper, and thin with a ladleful of the cooking water.
  4. Cook the pasta, drain it al dente, and toss it in the sauce with a drizzle of raw EVO oil and pecorino cheese.

2. Bruschetta with Wild Fennel, Anchovies, and EVO Oil

A fragrant appetizer reminiscent of typical Sicilian sardine and anchovy sauces.

• Ingredients:
  • Slices of rustic bread
  • 1 bunch of wild fennel (tender leaves only)
  • 4–6 quality anchovies in oil
  • Frantoi Cutrera extra virgin olive oil to taste
  • 1 clove garlic
  • Chili pepper (optional)
• Method:
  1. Toast the bread and rub lightly with garlic.
  2. In a bowl, chop the wild fennel and mix it with crumbled anchovies, chili pepper, and extra virgin olive oil.
  3. Spread the mixture on the slices and finish with an additional drizzle of raw EVO oil.

3. Frittata with Wild Fennel and EVO Oil

A typical recipe, perfect for a quick dinner or to fill a sandwich.

• Ingredients:
  • 6 eggs
  • Chopped wild fennel (one bunch)
  • 3 tablespoons grated cheese (Parmesan or Pecorino)
  • Frantoi Cutrera extra virgin olive oil to taste
  • Salt and pepper to taste
• Method:
  1. Blanch and chop the wild fennel.
  2. Beat the eggs with cheese, salt, and pepper, then add the wild fennel.
  3. Heat a drizzle of oil in a pan, pour in the mixture, and cook the frittata over medium heat, flipping it halfway through.
  4. Serve with a drizzle of raw EVO oil.

4. Wild Fennel and Almond Pesto

Inspired by Sicilian pestos: it's ready in minutes and can be stored covered with a layer of extra virgin olive oil.

• Ingredients:
  • 1 bunch of wild fennel
  • 40 g almonds or pine nuts
  • 30–50 g grated Sicilian pecorino cheese
  • 1–2 anchovies in oil (optional)
  • Frantoi Cutrera extra virgin olive oil to taste
  • Salt to taste
• Method:
  1. Briefly blanch the wild fennel, drain it, and cool it in cold water.
  2. In a food processor, combine the wild fennel, almonds, pecorino, anchovies, and a steady stream of EVO oil until a creamy paste forms.
  3. Season with salt and store in a jar covered with a layer of extra virgin olive oil.
  4. Use it to dress pasta, croutons, or grain salads.

5. Wild Fennel in Sauce (Side Dish or Pasta Sauce)

A traditional Sicilian dish, perfect as a side or as a base for dressing short pasta.

• Ingredients:
  • 2 bunches of wild fennel
  • 400 g cherry tomatoes or peeled tomatoes
  • 4 spring onions
  • 4 anchovies in oil
  • Frantoi Cutrera extra virgin olive oil to taste
  • Salt and chili pepper to taste
• Method:
  1. Wash and blanch the wild fennel, drain and squeeze it dry.
  2. In a pan, sauté the spring onions in extra virgin olive oil, add the halved cherry tomatoes, and cook for 10 minutes.
  3. Add the anchovies, chili pepper, and then the chopped wild fennel; cook for another 10 minutes and season with salt.
  4. Serve as a side dish or use to dress short pasta with a final drizzle of raw EVO oil.

Discover more dishes with wild fennel and Frantoi Cutrera Sicilian oil »