Veal & Fennel Rigatoni
- Prep Time : 10 Minutes
- Cooking Time : 30 Minutes
1 tbsp olive oil
1 fennel bulb (with fronds), sliced
3 tbsp white wine
500g Three River Farms Veal Mince
1 tsp fennel seeds, toasted & ground
3 tbsp plain breadcrumbs
1 tbsp unsalted butter
½ cup finely grated pecorino
¼ tsp chili flakes
1 tsp lemon zest
Sea salt & pepper
Warm the olive oil over medium heat in a large pan. Add the sliced fennel, and saute until wilted and transparent, about 5-7 minutes. Add the wine and continue cooking just long enough for the wine to dissolve. Season with a touch of salt and remove to a medium-sized bowl.
Add the mince to the same pan and cook 4-5 minutes. Add the cooked mince to the fennel bowl.
Cook the rigatoni according to the packet instructions. When al dente, drain but reserve ¼ cup of cooking water.
Crush the fennel seeds in a mortar and pestle, then mix with the breadcrumbs. Melt the butter in the pan over low heat. Add the drained pasta, along with the reserved pasta water, stir to coat. Add the chopped reserved fennel fronds to the pan, along with the sautéed fennel, mince, breadcrumbs, pecorino, chili flakes and lemon zest. Stir to combine and season.