Linguine with Caramelized Fennel | Quick Italian Classic
(0)
25 min
Quick
Sezamo
Descoperă o rețetă italiană rapidă și aromată de toamnă: linguine al dente învăluite într-o emulsie fină cu fenicul caramelizat, lămâie proaspătă și parmezan maturat. Gata în 25 de minute!
Ingredients
Preparation method
Preparing the ingredients
Wash the fennel bulbs, trim the woody base, and reserve the delicate green fronds for garnish. Cut the fennel in half, then thinly slice it into fine strips. Peel and crush the garlic cloves.
Bring a large pot of plenty of water to a boil. When the water boils, add a generous amount of salt and cook the linguine pasta al dente, according to package instructions (about 8-9 minutes). Before draining, reserve one cup (approx. 150 ml) of the pasta cooking water.
Caramelizing the fennel and assembling
In a large skillet, heat the extra virgin olive oil and half of the butter over medium heat. Add the sliced fennel and a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until tender and golden caramelized.
Chef's tip
The salted pasta cooking water is full of starch and is the secret to a creamy sauce, perfectly emulsified without adding any cream.
For extra crunchy texture, you can sprinkle a tablespoon of breadcrumbs toasted in a little olive oil or a few toasted pine nuts on top.
15 min
Quick
