Creamy Calamarata with Roasted Fennel, Lemon, Ricotta and Crunchy Almond Topping

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Arrange the fennel on a baking tray, toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and a little black pepper. Roast for 20 to 22 minutes, until tender and browned at the edges.

2. 2

   While the fennel roasts, make the crunchy topping. In a large skillet over medium heat, melt the butter with 1 teaspoon olive oil. Add the sliced almonds and breadcrumbs and toast for 2 to 3 minutes, stirring, until golden. Stir in 2 tablespoons grated Parmesan and half of the chopped parsley. Cook 30 seconds more, then remove and set aside.

3. 3

   Bring a large pot of water to a boil. Salt it and cook the calamarata until al dente, according to the package time. Reserve 180 ml / 3/4 cup of the pasta water before draining.

4. 4

   In the same large skillet, heat the remaining tablespoon of olive oil over medium heat. Sauté the shallot for 2 minutes until softened. Add the garlic and red pepper flakes, and cook 30 seconds more.

5. 5

   Pour in the white wine and let it reduce for 1 to 2 minutes. Add the vegetable broth and the roasted fennel. Cook for 2 minutes so the flavors combine.

6. 6

   Transfer the fennel mixture to a blender or food processor. Add the ricotta, lemon juice, lemon zest, and the remaining Parmesan. Blend until smooth and creamy. If needed, add a little reserved pasta water to loosen it. Adjust with salt and black pepper.

7. 7

   Return the sauce to the skillet over low heat. Add the cooked calamarata and toss well. Gradually add some of the reserved pasta water until the sauce becomes creamy and coats the pasta without turning runny.

8. 8

   Turn off the heat and add the remaining fresh parsley. Taste and adjust with more salt, pepper, or a few extra drops of lemon juice if desired.

9. 9

   Serve immediately and finish each plate with the crunchy almond-breadcrumb topping.

10. 10

    If you prefer a lightly gratinéed finish, place the dressed pasta in an ovenproof dish and run it under the broiler for 2 minutes at 230 °C / 450 °F, watching closely so it does not burn, then add the crunchy topping before serving.