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Henry Freestone’s Tagliatelle with Confit Fennel, Chilli & Egg Yolk

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Fresh pasta is a wonderful thing, and this silky tagliatelle dish from Henry Freestone shows you how to make it from scratch. Served with a buttery slow-cooked fennel, chilli and garlic sauce, it's topped with an extra egg yolk for added richness, plus a blanket of Parmesan and crispy breadcrumbs for crunch. A perfect dish for any occasion, although if you're strapped for time during the week you can simply use ready-made fresh tagliatelle and focus on the sauce.
See the full recipe here: https://www.greatbritishchefs.com/recipes/tagliatelle-confit-fennel-egg-recipe

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4650 | Chefs | Cooking

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Written by The Chef's Circle

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