Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Fennel Shallot Caper Tagliatelle From Mateo Zielonka
Ingredients
- 60 milliliters (¼ cup) olive oil
- 3 garlic cloves, thinly sliced
- 2 shallots, thinly sliced lengthwise
- 1 large fennel bulb (about 400 grams/14 ounces), thinly sliced, plus fronds for garnish
- 1 tablespoon capers, chopped
- 1 tablespoon fresh thyme leaves
- Juice of ½ lemon
- Sea salt
- 400 grams (14 ounces) vegan pasta (I use chitarra)
- Freshly ground black pepper
- Nutritional yeast, for serving
Instructions
Fennel, Shallot & Caper Tagliatelle From Mateo Zielonka serves 4 original recipe by Food52.
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