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Spaghetti with Roasted Fennel, Lemon and Chilli
Preparation info
- Serves
2
- Difficulty
Easy
Appears in
By David Eyre
Published 2009
I think that fennel bulbs are at their best in winter but this pasta dish is full of the promise of summer. It is very simple and addictive. If you are making it in warmer weather, replace the parsley with basil or oregano. Choose the fat female bulbs of fennel – they are much tastier than the flatter male bulbs.
Ingredients
1 - about
100 ml 3½ fl oz
Method
Remove the little stalks and the tough outer layer from the fennel bulb. If there is a little of the herb (it looks like dill) poking out of the stalks, keep it and chop it up with the parsley. Cut the fennel in half down its length, then lay it cut-side down on a board and slice very finely, much as you would an onion.
Pour half the oil into a small roasting tray and add the fennel, le