Trofie with roasted carrot and fennel cream, stracciatella, black olives, and crispy rye crumbs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the carrots, fennel, onion, and 2 garlic cloves on a baking tray. Toss with 30 ml (2 tbsp) olive oil, half of the thyme, 5 g salt, and some of the black pepper.

2. 2

   Roast the vegetables for 25 minutes at 220 °C / 425 °F, stirring halfway through, until tender and lightly caramelized at the edges.

3. 3

   Meanwhile, make the crispy crumbs: pulse or crush the rye bread into coarse crumbs and finely chop the remaining garlic clove. Heat 15 ml (1 tbsp) olive oil in a skillet over medium heat, add the garlic, rye crumbs, and the remaining thyme. Cook for 3 to 5 minutes, stirring, until golden and crisp. Remove from the heat and set aside.

4. 4

   In the same skillet, add the black olives and sauté them for 1 to 2 minutes to deepen their flavor. Set aside separately from the crumbs.

5. 5

   Transfer the roasted vegetables to a blender or food processor. Add the white wine and 60 ml (1/4 cup) water. Blend until smooth. If the mixture is too thick, add the remaining water little by little. Blend in the grated Parmesan and adjust with the remaining salt and pepper.

6. 6

   Bring a large pot of salted water to a boil. Cook the trofie pasta according to package directions until al dente, usually 9 to 11 minutes. Reserve 120 ml (1/2 cup) of the pasta water and drain the pasta.

7. 7

   Pour the carrot and fennel cream into a wide skillet or shallow pot over medium-low heat. Add the cooked pasta and a splash of the reserved pasta water. Toss for 1 to 2 minutes until the sauce coats the pasta.

8. 8

   Divide the pasta among warm plates. Top with stracciatella, sautéed black olives, crispy rye crumbs, and a few reserved tender fennel fronds. Add extra Parmesan if desired before serving.