Pasta with Caramelized Fennel | Quick Italian Classic
(0)
25 min
Quick
Sezamo
O rețetă italiană rapidă și reconfortantă de toamnă: paste învăluite într-un sos mătăsos de fenicul dulce caramelizat la tigaie, aromate cu usturoi, coajă proaspătă de lămâie, fulgi picanți de chili și parmezan fin.
Preparation method
Ingredient preparation
Wash the fennel bulbs, remove the tough outer stalks (reserving some green fronds for garnish), and thinly slice the fennel lengthwise. Peel and thinly slice the garlic cloves. Wash the lemon and finely zest the yellow peel, then squeeze the juice.
Caramelizing the fennel and cooking the pasta
Bring a large pot of water to a boil with a teaspoon of sea salt. Once boiling, add the tagliatelle pasta and cook according to the package instructions until al dente (about 8-10 minutes). Reserve one cup (approx. 150 ml) of the pasta cooking water before draining.
In a large pan, heat the extra virgin olive oil and half of the butter over medium heat. Add the fennel slices and sauté for 10-12 minutes, stirring occasionally, until tender, beautifully golden, and developing a sweet caramelized flavor.
Chef's tip
For even caramelization, do not overcrowd the fennel in the pan; let the slices develop a golden crust before stirring them.
The starchy pasta cooking water is the secret to a velvety sauce - it emulsifies the butter and Parmesan without needing any cream.
15 min
Quick
