Bresaola Bucatini with Braised Fennel & Romesco – Volpi Foods

Ingredients

• 2 large Roasted Red Peppers, drained
• ¼ cup Roasted Almonds
• 1 garlic clove, smashed
• 2 TBSP Red wine vinegar
• ¼ cup Extra Virgin Olive Oil
• 1 TBSP Kosher Salt or as needed
• Water, as needed only
• 1 fresh Fennel Bulb, julienned
• 2 garlic cloves, minced
• 2 TBSP Extra Virgin Olive Oil
• 1 cup Dry White Wine
• ¼ cup reserved pasta Water
• ¼ cup Panna (heavy cream)
• ½ cup Freshly grated Parmigiano Reggiano
• 2 TBSP Freshly chopped Basil
• 1 package, 3 ounces Bresaola, julienned
• Kosher salt, as needed
• Freshly ground black pepper, as needed (optional)
• 1 pound dry Bucatini, cooked as directed
• ¼ cup prepared Romesco sauce, or as needed