- 400g macaroni pasta
- 140g Calabrese salami, sliced
- 1 white onion, finely diced
- 2 tsp fennel seeds, toasted and ground
- 1 tsp celery seeds
- 50g unsalted butter
- 2 Tbsp plain flour
- 1 cup chicken stock
- 1 cup cream
- 75g Parmesan, grated
- 125g mozzarella, grated
- sea salt flakes and freshly-ground black pepper
- juice of ½ lemon
- 1 cup peas, blanched
- basil, to serve
1 Cook the macaroni in a large saucepan of rapidly boiling salted water according to manufacturer’s instructions, until al dente. Drain well. Meanwhile, fry the salami slices in a pan over a moderate heat until very crispy. Drain on kitchen paper.
2 Sauté the onion and seeds in butter in a saucepan over a moderate heat for 5 minutes, until softened, then add the flour and cook until the mixture becomes crumbly. Pour in the stock and cream, bring to a simmer, whisking constantly.
3 Once thickened, fold in the cheeses and lemon juice, then season with salt and pepper. Mix in the peas and pasta, then serve with basil.