Fennel is one of my favourite vegetables and it's the hero of this dish.
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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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