Team lunches connect people. A simple work lunch does not only taste better together but is also a great opportunity to properly get to know your colleagues.
Here at MYKILOS we are actually always hungry. And today it’s Marie’s turn to prepare lunch for the team.
Hi Marie, what are you going to cook today?
I’m going to make a really fast and easy fennel pasta with lemon, parsley and olive oil for lunch.
Is it a special recipe you have invented, did you steal it or did it get handed down to you by your family?
Probably stolen. It’s a mixture of recipes and ingredients I have at home. I first tried the recipe when I was bored during the first Lockdown and decided to try out some new quick recipes for lunch. It’s been a classic ever since!
What else could you add to make this recipe even more fun?
Any kind of nuts! I think walnuts fit very well, but also pine nuts are a classic.
Let’s add some design to the recipe: As a designer do you have one favourite kitchen design object?
(already existing or yet to be invented)
My espresso coffee maker! I used to have a standard Bialetti that just works and ages really beautifully. I’m convinced that the coffee is getting better and better the more you use this machine a rare characteristic for a product.
I just got the Pulcina by Michele de Lucchi for Alessi and really hope that this one accompanies me just as long.
What’s the trendiest table/cutlery set/ vessels you have seen lately? Maybe something that could match the recipe you have cooked…
I love mugs. I started collecting unique mugs that are made by friends, selfmade or souvenirs of places where I lived. Lately my Instagram algorithm made me want to have a Gustav Westman mug in pink! Another thing that has been on my wishlist since some time now is the salad cutlery by Inga Sempé for Alessi and basically every Teapot by Ichendorf Milano
Do you have a favourite cook book? Or any kitchen and food related magazine, blog, mentor, podcast that you could share with us?
Splendido Magazin(https://splendido-magazin.de/) Plus tip: If you don’t know what to cook, there is a button on the website that says „Zufallsrezept”
And last but not least, do you have a recommendation where and what to eat in Berlin? Or Leipzig – a place you know really well.
As for food recommendation: If in Leipzig, don’t miss the best Pizza at PEKAR (my current favorite is „Rosie” with Brussels sprouts). In Berlin there is a Gözleme shop at Karl Marx Platz in Neukölln where they only sell freshly made Gözleme with potato or spinach. Always worth it!
Fennel Pasta with Lemon
Equipment
- Pot
- Grater
- Pan
- Cutting Board
- Chopping Knife
Ingredients
Fennel Pasta with Lemon
- 400 gr Tagliatelle Noodles
- 1 Fennel
- Lemon (juice and lemon zest) from 2 Lemons
- Nuts (walnuts, pine nuts)
- 4 Shallots
- 2 cloves Garlic
- Olive Oil
- Fresh parsley
- Pepper and Salt
- Parmigiano Cheese Optional
Instructions
- Cut the fennel in thin stripes.Make sure to keep the green from the fennel, it will be added to the pasta later.
- Prepare the pasta.
- In the meantime roast the fennel in a pan with olive oil.Parallel to this, roast the pine nuts.
- Sauté the garlic and shallots, put the fennel in it. Add lemon zest and juice.
- Drain the finished pasta and make sure to keep some pasta water.
- Add the pasta water (about a half glass) to the fennel and spice the sauce with pepper and salt.
- Mix the Sauce with the Pasta, add lemon to taste.Arrange the pasta and garnish with the fennel green, parsley and roastet pine nuts.
- Serve with a good drizzle of olive oil and Parmigiano if you like.
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