Tagliatelle with Fennel, Dried Currants and Parmesan Croutons

Tagliatelle with Fennel, Dried Currants and Parmesan Croutons

  • Preparation 20 min
  • Cooking 20 min
  • Servings 4
  • Vegetarian

Categories

Ingredients

    • 1 ½ cups (75 g) crusty bread, torn
    • ½ cup (50 g) walnuts, coarsely chopped
    • ¼ cup (20 g) Parmesan cheese, freshly grated, plus more for serving
    • ¼ cup (60 ml) olive oil
    • 2 small red onions, thinly sliced
    • 3 garlic cloves, chopped
    • ½ cup (125 ml) white wine
    • 1 fennel bulb, finely sliced, fronds set aside for serving
    • 3 tbsp dried currants
    • ½ tsp fennel seeds, crushed
    • ¼ tsp red pepper flakes
    • ½ lb (225 g) tagliatelle

Preparation

Personal Note

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