Pasta with Caramelized Fennel | Taste of Italy
(0)
25 min
Quick
Sezamo
O rețetă italiană rafinată și rapidă de toamnă: paste tagliatelle învăluite într-un sos mătăsos de fenicul dulce caramelizat în ulei de măsline, aromate cu usturoi, fulgi de chili, parmezan și prospețime de lămâie.
Ingredients
Preparation method
Ingredient preparation
Wash the fennel bulbs, trim the stalks (reserving some of the green fronds for garnish), and slice the fennel thinly lengthwise. Peel and thinly slice the garlic cloves.
Wash the lemon and finely zest the yellow peel, then squeeze the juice of half a lemon. Finely chop the fresh parsley.
Cooking and caramelizing
Bring a large pot of water to a boil with a teaspoon of sea salt. Once the water boils, add the tagliatelle pasta and cook according to the package instructions until al dente. Reserve one cup (approx. 150 ml) of the pasta cooking water before draining.
Chef's tip
Pasta water is the secret to a smooth sauce: the starch from the cooking water binds the olive oil and Parmesan into a silky emulsion that coats the pasta perfectly.
Do not discard the delicate fennel fronds! They have a subtle anise flavor and add wonderful freshness when sprinkled over the pasta at the end.
15 min
Quick
