Caramelized Fennel Linguine
This Caramelized Fennel Linguine features golden wedges of fennel tossed in a tangle of linguine dressed with sherry, Grana padano, and a kiss of lemon. The dish is finished with a sprinkling of toasted breadcrumbs, a dollop of creme fraiche, and fresh fennel fronds.
Equipment
- 1 Large skillet
- 1 Large pot
Ingredients
- ½ cup panko breadcrumbs
- 1 tsp fennel seeds
- 1 bulb fennel **
- 4 shallots halved and sliced
- 2 cloves garlic thinly sliced
- 3 tbsp butter
- 2 tbsp olive oil
- ⅓ cup dry sherry
- 1 tbsp granulated sugar
- 250g (9oz) dried linguine
- 1 cup Grana Padano shredded
- ½ lemon juiced
- 2 tbsp creme fraiche heaping
Instructions
- Pour the breadcrumbs into a large dry skillet and place it over medium heat. Toast the breadcrumbs, shaking the pan frequently, until golden. Transfer the breadcrumbs to a plate and set them aside.½ cup panko breadcrumbs
- Wipe out the skillet and add the fennel seeds. Toast the seeds until fragrant. Transfer them to a small bowl and set them aside as well.1 tsp fennel seeds
- Remove the fronds from the fennel blub and set them aside. Cut the fennel bulb in half and slice both halves into wedges.1 bulb fennel **
- Place 2 tablespoons of the butter and the olive oil in the skillet. Once the butter is frothy, add 4-5 fennel wedges to the skillet along with a generous sprinkling of salt. Cook the fennel over medium-low until golden on one side. Flip the fennel and repeat on the opposite side. Transfer the caramelized fennel to a plate and repeat with the remaining fennel. ***3 tbsp butter, 2 tbsp olive oil
- While the fennel is caramelizing, place a pot of water over high heat and bring it to a boil. Liberally salt the water and add the linguine. Cook until al dente. Drain the pasta, reserving ⅓ of a cup of the pasta water.250g (9oz) dried linguine
- Once the fennel is caramelized and reserved on a plate, place the shallots in the skillet. Add a pinch of salt and sauté until translucent. Stir in the garlic and sauté until fragrant.4 shallots, 2 cloves garlic
- Return the fennel to the skillet and add the sherry, sugar, and the remaining butter. Sauté until the butter melts. Add the linguine and the Grana Padano to the skillet. Add the pasta water and toss over medium-low heat until the pasta is coated and a sauce forms.⅓ cup dry sherry, 1 tbsp granulated sugar, 1 cup Grana Padano
- Take the pasta off of the heat and stir in the lemon juice. Taste and season with additional salt if needed.½ lemon
- Divide the linguine across two plates and garnish with the breadcrumbs you toasted earlier, a dollop of creme fraiche, and the fennel fronds. Serve immediately.2 tbsp creme fraiche
Notes
**. Try to select a fennel bulb with an ample amount of fronds. We're going to use them for garnish.
*** As I mentioned in the article caramelizing the fennel can take some time, so I recommend tackling the prep for the garlic and shallots and boiling a pot of water for the pasta while the fennel caramelizes. It will save you time.