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Roasted fennel & pine nut polpette
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Total Time:
1 hour 35 minutes
Delicious with spaghetti or mixed in a flavorful tomato sauce.
Ingredients:
  • 1 large fennel bulb or 2 small (400g)
  • extra virgin olive oil
  • 20 g pine nuts
  • 20 g pumpkin seeds
  • 3 cloves of garlic
  • ½ a fresh red chilli
  • 50 g Parmesan cheese
  • 100 g breadcrumbs
  • 1 large egg yolk
  • ½ a bunch of fresh parsley (15g)
  • 1 x 400g tin of quality plum tomatoes
  • balsamic vinegar
Instructions:
  • - Preheat the oven to 180°C/350°F/gas 4. - Trim and cut the fennel into 2-3cm wedges, place on a roasting tray, drizzle with oil, season, and roast for 30 minutes. - Sprinkle pine nuts and pumpkin seeds over the fennel, roast for an additional 8 minutes until fennel is cooked. - Let it cool for 5 minutes. - Peel the garlic and deseed and chop the chili. - Blend 2 garlic cloves and chili until finely chopped. - Add roasted fennel, pine nuts, pumpkin seeds, pulse until chunky. - Grate Parmesan cheese, add breadcrumbs, egg yolk, salt, and pepper, pulse until combined. - Drizzle a roasting tray with olive oil, shape mixture into walnut-sized balls, chill in the fridge for 15 minutes. - Preheat the oven to 200°C/400°F/gas 6, drizzle polpette with oil, bake for 20-25 minutes until golden. - In a pan, sauté sliced garlic and chopped parsley stalks until fragrant. - Add tinned tomatoes, water, balsamic, simmer for 8-10 minutes until thickened. - Blend sauce until smooth, return to pan, keep warm. - Serve polpette on top of the sauce, garnish with parsley leaves and fennel fronds, and serve.

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