Caramelized Fennel Tagliatelle | Lemon Italian Pasta

Bring a generous amount of water to a boil in a large pot for the pasta, and salt thoroughly with a teaspoon of fine salt.

Wash the fennel, trim off its dill-like green fronds (set aside for garnish), then halve the bulb and slice into paper-thin wedges or strips. Peel the garlic and cut into thin slices. Finely zest the organic lemon and squeeze its juice.

In a large, deep frying pan, heat the extra virgin olive oil and half of the butter (20 g). Add the thinly sliced fennel along with a pinch of salt and pepper, then sauté over medium heat for 7-8 minutes until the fennel softens, collapses, and its edges caramelize to a lovely golden brown.