Bellata Gold Linguini with Tasmanian Heritage Blue
Ingredients
400g Bellata gold squid ink fettuccine
1 fennel bulb, medium sized
40g honey
½ bch mint, finely sliced
¼ bch tarragon, chopped
1 shallot, finely diced
5g Dijon mustard
20mls muscatel vinegar
150gm Tasmanian Heritage Blue Opal, crumbled
½ lime
100mls extra virgin olive oil
cracked pepper & sea salt flakes
Instructions
- Cook the pasta in plenty of boiling salted water for 4 - 6 minutes stirring occasionally. Drain well.
- Clean the tops off the fennel and cut into approx. 8 even wedges. Take some of the root off if it is too thick. Put in a bowl with 40mls Olive Oil, the honey and a good amount of seasoning. Mix gently until the fennel is covered. Place on a tray and cook for approx. 30 minutes. When cooked cut each wedge into small uniform size.
- For the dressing mix the mustard and vinegar in a bowl and gradually drizzle in the remaining oil whilst mixing. Add the herbs, taste and season as required.
- Place the warm pasta into a large bowl and add the Tasmanian Heritage Blue Opal, the fennel and the dressing. Toss lightly so that all ingredients come together. Again check the seasoning.
- Carefully transfer pasta into warm bowls and finish with a squeeze of fresh lime and cracked black pepper.