for 4 people

Fennel

2	fennel, cut into wedges
¼	organic lemon, thinly sliced
1 tbsp	olive oil
¼ tsp	salt
a little	pepper

Pasta

300 g	pasta (e.g. Casarecce)
	salted water, boiling
2	burrata piccola, torn into pieces
½ tsp	salt
a little	pepper

Salad

2	burrata piccola
a little	sea salt
a little	pepper

How it's done

Fennel

Place the fennel and lemon in a non-perforated grill tray, add the oil, mix, season.

Charcoal/gas/electric grill

Grill the fennel in the tray, covered, over/on a medium heat (approx. 200 °C) for approx. 12 mins.

Pasta

Cook the pasta in boiling salted water until just al dente, reserve approx. 100 ml of the cooking water, transfer to a large bowl. Add the burrata, mix, season. Allow the pasta to cool slightly, add to the sauce along with the fennel and lemon, mix.

Salad

Serve the salad on a platter. Top with the burrata, season.

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