This recipe comes from a friend, Vincent Di Fiore and has been tweaked by my son and I for our cookbook, "Deliciously Italian." Vincent is an accomplished musician, playing trumpet and keyboards in the world-famous pop group, Cake. He remembers making this dish with his father after they picked wild fennel during a family trip to his hometown of Bagheria, Sicily. Note: If you can't find perciatelli, spaghetti works fine, but the former has a pinhole through the strand which helps absorb the sauce.

Share: