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Cavelonero with Garlic and Fennel Seeds
Serves 4 as a side dish, 2 as a starter Ingredients:
1 Cavelornero, washed and shredded
2 tbsp extra virgin olive oil
1 clove garlic, finely chopped
1 tsp fennel seeds
Freshly ground salt and pepper
Method:
First steam or boil the cavelornero until just tender and then refresh under cold water.
Heat the olive oil in a large heavy based frying pan or wok. Add the garlic and fennel seeds and sauté for 2-3 minutes, then add the cavelonero until warmed through. Season if required.
Serve at once