Sedani with Roasted Fennel Mascarpone Cream, Lemon and Crispy Rosemary Crumbs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. On a baking tray, toss the fennel and onion with 30 ml (2 tbsp) olive oil, half of the rosemary, 4 g salt, and the black pepper. Roast for 25 minutes, stirring halfway through, until the fennel is tender and browned at the edges.

2. 2

   While the fennel roasts, heat a medium skillet over medium heat. Add the remaining 15 ml (1 tbsp) olive oil, the breadcrumbs, and the rest of the rosemary. Cook for 3 to 4 minutes, stirring, until the crumbs are golden and crisp. Transfer to a plate so they do not keep toasting.

3. 3

   Bring a large pot of generously salted water to a boil. Cook the sedani pasta until al dente according to the package directions. Reserve 240 ml (1 cup) of the pasta cooking water before draining.

4. 4

   Once the fennel is ready, transfer two thirds of the roasted fennel and all of the onion to a blender or food processor. Add the garlic, white wine, mascarpone, Parmesan, lemon zest, 15 ml (1 tbsp) of the lemon juice, and 120 ml (1/2 cup) of the reserved pasta water. Blend until smooth and creamy.

5. 5

   Pour the sauce into a large skillet or wide pot and warm over medium-low heat for 2 minutes. If it is too thick, add a little more pasta water. Add the drained pasta and the remaining roasted fennel, then toss for 1 to 2 minutes so the sauce coats everything well.

6. 6

   Taste and adjust with the remaining lemon juice if you want more brightness, plus salt and pepper to taste. Serve immediately topped with the crispy rosemary crumbs and extra Parmesan if desired.