Name: Tagliatelle with Roast Fennel & Lemon Pangritata
Prep time: 5 min
Cook time: 25 min
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

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A bowl of fettuccine pasta topped with golden breadcrumbs and fresh herbs, garnished with fennel fronds and served with a lemon wedge on the side.

Vegetarian

This recipe is for Society members only

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