How To Masterbate Drain Instructions

grain Penne with Fennel and azuki

So, I must say, "Wow!" I
inspired this recipe, but I did not want to cheese (try eliminate dairy from my diet), or tomatoes to avoid a diplomatic incident with this gentleman.

So I decided to include azuki (my first time, it is moving), and make the recipe according to what I had in the fridge (which is often my engine, as many more economical to shop only in terms of revenue).

was also the first time I cooked fennel. So far, I always avoided it because I was afraid to taste the taste anise (I do not support anise). And then a friend had cooked us a few weeks, and I could realize that its aniseed taste is not delivered, and that this vegetable is very tasty.

Penne with Fennel and azuki

bulb fennel
Azuki (legume)
Penne Rigate

Onion Garlic Carrot


Pepper Soy sauce

Cook azuki according to the package directions. My package showed 40 to 60 minutes, but they were ready in just 30 minutes.

Mince the onion and diced carrots detail (all dice, for faster cooking). Sweat the onion in a little vegetable oil, when it is translucent, add carrots. Fry a little, and meanwhile prepare the fennel by cutting it into chunks that are added to the carrots and onions. Also add chopped garlic.

Moisten with a little vegetable broth or water. I still had the drippings of my lenses yesterday, I used it, it brings a touch of creaminess very significant. Moreover, I suggest you cook your lentils in a little more water than expected, adding onion, garlic, carrots and anything that can be used to give taste (celery etc. ...), and keep this juice when drain lentils. It may serve as a base for many sauces. Its appearance is not necessarily very appetizing (brown - black), but it's very good!

Cook vegetables, covered, until they have the consistency you like (for me, rather fluxes).

When azuki are ready or almost ready, cook the penne until al dente, it's much better, and taste, and health. As lentils, adzuki support very much left to be covered until the rest is cooked.

Pour a couple tablespoons of soy sauce into vegetable mixture, stir well and add the azuki previously drained. Sauté a few minutes, then pour the penne. You

previously detailed the pepper into thin pieces, which you pour over the pasta on your plate.

Serve hot, possibly supplemented with Parmesan.

I managed to save some in the fridge, I can not wait to Regout!