Fennel is one of my favourite vegetables and it’s the hero of this dish.
2 bulbs fennel, trimmed & cut into thin wedges (fronds reserved)
olive oil
30 g butter
1 banana shallot, finely diced
1 clove garlic, finely diced
50 g panko breadcrumbs
1 lemon, zested then cut into quarters
1 tbsp finely chopped parsley
400 g dry tagliatelle
200 ml double cream
pinch of ground fennel
Preheat the oven to 200c fan. Put the fennel wedges on a baking tray. Drizzle with oil, sprinkle with salt and pepper, toss to coat then spread out in a single layer. Roast for 20-25 minutes until soft and starting to brown. Remove from the oven and set aside ready for the dish assembly.
While the fennel is roasting, make the pangritata. Gently melt the butter in a large wide pan, add the shallots and garlic and sauté over a low heat until soft (5 mins). Turn the heat up a little, add the bread crumbs and allow to toast, as soon as they start turning brown, remove from the heat, stir in lemon zest and parsley and tip into a bowl to stop the cooking process. Set aside until needed.
Cook the pasta to the pack instructions, reserve a cup of pasta cooking water, drain and set aside. Return the empty pan to the stove top.
Pour the cream into the empty pasta pan, bring to a simmer, stir in the fennel and any juices accumulated in the bottom of the tray, add a pinch of ground fennel. Add the drained pasta and give everything a good stir to thoroughly coat. If the sauce feels to thick add splashes of water until you reach your preferred consistency.
To serve, divide between 4 warm bowls, sprinkle with pangritata, fennel fronds and a wedge of lemon.
Tagliatelle with Roast Fennel & Lemon Pangritata
Ingredients
- 2 bulbs fennel Trimmed, cut into thin wedges (fronds reserved)
- olive oil
- 30 g butter
- 1 banana shallot finely diced
- 1 clove garlic finely diced
- 50 g panko bread crumbs
- 1 lemon zested then 1quartered
- 1 tbsp parsley finely chopped
- 400 g tagliatelle
- 200 ml double cream
- pinch ground fennel
Instructions
- Preheat the oven to 200c fan. Put the fennel wedges on a baking tray. Drizzle with oil, sprinkle with salt and pepper, toss to coat then spread out in a single layer. Roast for 20-25 minutes until soft and starting to brown. Remove from the oven and set aside ready for the dish assembly.
- While the fennel is roasting, make the pangritata. Gently melt the butter in a large wide pan, add the shallots and garlic and sauté over a low heat until soft (5 mins). Turn the heat up a little, add the bread crumbs and allow to toast, as soon as they start turning brown, remove from the heat, stir in lemon zest and parsley and tip into a bowl to stop the cooking process. Set aside until needed.
- Cook the pasta to the pack instructions, reserve a cup of pasta cooking water, drain and set aside, return the empty pan to the stove top.
- Pour the cream into the empty pasta pan, bring to a simmer, stir in the fennel and any juices accumulated in the bottom of the tray, add a pinch of ground fennel. Add the drained pasta and give everything a good stir to thoroughly coat. If the sauce feels to thick add splashes of water until you reach your preferred consistency.
- To serve, divide between 4 warm bowls, sprinkle with pangritata, fennel fronds and a wedge of lemon.
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