¾# - 1 # Fennel Linguini
1 Large Fennel Bulb cut into approx. ½” dice
1 Large Vidalia Onion cut into approx.. ½# dice
1 Cup Cherry Tomatoes cut in half or one small can diced San Marzano Tomatoes - drained
2 Tablespoons of Chopped Fresh Garlic
½ Cup O’Live A Little’s Black Pepper Olive Oil
1 small Can of Chickpeas – drained
¼ Cup All Purpose Flour
1 /2 Cup Tarragon Vinegar
1 – 1 ½ Cups Chicken Stock
3 Tablespoons Heavy Cream
2 Tablespoons Fresh Tarragon Chopped
Salt & Pepper
Parmigiano Reggiano for sprinkling on top
Method of Prep:
Cook Linguini and set aside
Toss chopped fennel and onion in enough olive oil to coat. Spread evenly in one layer onto a sheet pan lined with a Silpat (you may need to use two sheet pans). Roast at 375 degrees till tender and a little brown on some of the edges. When tender, remove from oven and set aside (Can be done ahead of time and refrigerated).
In a large sauté pan, heat 2/3 Cup of O’Live A Little’s Black Pepper Olive Oil till hot, but not smoking. Add Tomatoes, Pancetta and Garlic and sauté till the Pancetta is slightly crisp. Sprinkle flour over oil mixture and stir constantly with whisk to incorporate flour into mixture without lumps and allow to cook for 3 minutes (continually stirring). Add and stir in the tarragon vinegar and then 1 cup of the chicken stock, allow to thicken while continuing to stir with whisk to prevent lumps. Add more chicken stock as necessary if the sauce seems too thick. Add the heavy cream and stir to incorporate.
Once the sauce is complete, add the roasted onion, fennel and the chickpeas. And then salt and pepper. Stir to incorporate all.
To serve: Place heated linguini into individual serving bowls. Scoop sauce over linguini and garnish with chopped Tarragon and some shaved Parmigiano