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Pasta with fennel cream · GialloZafferano.com

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  Speaker 1: Pasta with fennel cream is a refined first course. The
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  Speaker 1: fennel and shallot roast slowly in the oven, then you
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  Speaker 1: blend them into a velvety, smooth cream. This cream gentry
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  Speaker 1: coats the gnocchetti sardi, a small, rich sardinian pasta. Parmigiana
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  Speaker 1: reggiano goes into the sauce and on top of the
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  Speaker 1: finished dish. Toasted hazelnuts add crunch, and fresh herbs lift
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  Speaker 1: the fennel flavor. For four servings you need preparation time
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  Speaker 1: 20 minutes, Cooking time 40 minutes. Ingredients for the pasta
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  Speaker 1: and cream. Gnocchetti sardi pasta, 3.3 cups or 320 grams. Fennel, 1.1
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  Speaker 1: pounds or 500 grams to be cleaned. Shallot, 2.5 ounces
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  Speaker 1: or 70 grams. Parmigiano-Reggiano cheese, 1.8 ounces or 50 grams grated.
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  Speaker 1: Extra virgin olive oil as needed. Fine salt as needed.
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  Speaker 1: Black pepper as needed. For garnish. Whole peeled hazelnuts, 1.4
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  Speaker 1: ounces or 40 grams. Parmigiano-Reggiano cheese, 1.1 ounces or 30
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  Speaker 1: grams for shavings. Thyme as needed. Marjoram as needed. Sage
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  Speaker 1: as needed. Fennel fronds from the fennel bulbs. Start with
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  Speaker 1: the vegetables. Trim the fennel by removing the ends and
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  Speaker 1: the outer layer. Slice the fennel. Set aside the fennel
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  Speaker 1: fronds for the final garnish. Trim and roughly chop the shallot.
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  Speaker 1: Spread the sliced fennel and the chopped shallot on a
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  Speaker 1: baking tray in a single layer. Season with fine salt
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  Speaker 1: and drizzle with extra virgin olive oil. Mix gently with
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  Speaker 1: your hands or a spoon so everything is coated. Heat
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  Speaker 1: a conventional oven to 392 degrees Fahrenheit. Place the tray
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  Speaker 1: in the preheated oven and roast for 35 minutes. During
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  Speaker 1: the last 10 minutes of this roasting time, place the
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  Speaker 1: whole peeled hazelnuts on a separate baking sheet. Put the
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  Speaker 1: hazelnuts in the oven and toast them for about 10 minutes,
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  Speaker 1: until fragrant and lightly golden. Then take the hazelnuts out
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  Speaker 1: of the oven and let them cool. While the fennel
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  Speaker 1: finishes roasting, bring a large pot of water to a boil.
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  Speaker 1: Salt the water with fine salt. After 35 minutes, remove
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  Speaker 1: the tray with the fennel and shallot from the oven.
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  Speaker 1: Transfer all the roasted fennel and shallot, together with the
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  Speaker 1: cooking juices, into a tall jug or blending container. Add
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  Speaker 1: one ladle of the boiling pasta cooking water. Blend with
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  Speaker 1: an immersion blender until you obtain a smooth, homogeneous cream,
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  Speaker 1: without pieces. If needed, add a little more pasta cooking water,
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  Speaker 1: a small amount at a time, until the cream is
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  Speaker 1: velvety but still thick enough to coat the pasta. Pour
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  Speaker 1: this fennel cream into a large skillet or saute pan.
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  Speaker 1: Keep it off the heat for the moment. Now cook
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  Speaker 1: the pasta. Add the gnocchetti sardi to the boiling salted water.
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  Speaker 1: Cook until al dente, following the time on the package.
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  Speaker 1: When the pasta is al dente, reserve a little of
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  Speaker 1: the cooking water, then drain the gnocchetti. Transfer the drained
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  Speaker 1: pasta directly into the skillet with the fennel cream. Place
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  Speaker 1: the skillet over low heat. Stir so that all the
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  Speaker 1: gnocchetti are well coated with the fennel cream. If the
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  Speaker 1: sauce seems too thick, add a small amount of the
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  Speaker 1: reserved cooking water and mix again. Remove the skillet from
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  Speaker 1: the heat. Add a drizzle of extra virgin olive oil.
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  Speaker 1: Add the grated parmigiano-reggiano and a grind of black pepper.
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  Speaker 1: Mix very well so the cheese melts into the cream
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  Speaker 1: and the sauce becomes glossy and smooth. Set the pasta
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  Speaker 1: aside for a moment while you prepare the garnishes. Roughly
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  Speaker 1: chop the toasted hazelnuts with a knife. Use a vegetable
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  Speaker 1: peeler to make parmigiano-reggiano shavings from the cheese set aside
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  Speaker 1: for garnish. Plate the pasta with fennel cream in individual dishes.
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  Speaker 1: Sprinkle the chopped toasted hazelnuts over each portion. Add the
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  Speaker 1: reserved fennel fronds on top. Add fresh marjoram leaves. Perfume
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  Speaker 1: with fresh thyme and sage leaves. Finish each plate with
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  Speaker 1: the parmigiano-reggiano shavings. Serve the pasta with fennel cream immediately
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  Speaker 1: while hot with its crunchy hazelnut garnish and fresh herbs
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  Speaker 1: on top.