Jamie Magazine
By Georgina Hayden
Recipe From
Jamie Magazine
By Georgina Hayden
1 large or 2 small fennel bulbs (400g), trimmed, fronds reserved
Extra-virgin olive oil
20g pine nuts
20g pumpkin seeds
3 garlic cloves, peeled
½ red chilli, deseeded and roughly chopped
50g parmesan
100g breadcrumbs
1 large egg yolk
½ bunch of parsley, leaves picked and stalks finely chopped
400g tin chopped tomatoes
A splash of balsamic vinegar
These are great with spaghetti, or simply tossed through this rich tomato sauce.
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