Mostaciolli with Fennel and Bread Crumbs
Show: Molto Mario
Episode: The Poor Fisherman
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Total Reviews: 6
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By Tuplicachile
on January 03, 2011
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I tweaked Mario's recipe by making a sort of mushroom-less chicken marsala with chopped tomatoes thrown in at the end, and served the chicken over the pasta with the 'marsala gravy' poured over both.
Don't forget to salt this dish well and use ALL the fennel fronds - It brings out the anisette taste!
By The Italian
on October 19, 2010
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I've just started watching Mario and have loved all his dishes thus far! This is the second time I will be making the pasta with fennel and bread crumbs.....the mint gives it a tantalizing taste! Very very good. Don't be afraid to add more of the pepper flakes, or mint. Being Italian you always play a little with the recipes for taste! This was Very Good. And SO easy.
By ttowey1_8887878
New Bern, NC
on January 12, 2009
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This dish had no flavor. It looks extremely unappetizing as well. We had to order pizza for dinner instead.
By mariemouse77
Milford, CT
on January 13, 2008
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This dish was fun to make and easy on the pocketbook. However, it left me unsatisfied and craving flavor. It needs a sauce, it was too dry. I'm going to make an alfredo sauce for the leftovers.
By sarahsmith_9013632
Milwaukee, WI
on November 20, 2007
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This reminds me of another recipe using zucchini, mint and red pepper flakes. The fennel sweetens with this cooking method, and the combination of mint and pepper flakes has a great hot/cool effect on the mouth. I ate the leftovers the next day!
By td_4978385
Berkeley, CA
on September 06, 2006
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This simple dish is amazingly tasty. I did one thing to mess with the recipe, however. I found a small envelope containing fennel pollen at an Italian market and I sprinkle half the packet on the pasta when I take it off the heat. The pollen really adds a nice finishing touch. What a great dish!