Provolone and lemon capunti recipe | Gourmet Traveller

Ingredients

• 30 ml olive oil
• 3 golden shallots, thinly sliced
• 1 garlic clove, finely chopped
• 250 ml dry white wine
• Finely grated rind and juice of 2 lemons
• 300 ml pouring cream
• 160 gm provolone dolce, finely grated
• 2 tbsp thyme leaves
• 400 gm dried capunti (see note)
• Lemon and thyme crumbs
• 2 tbsp olive oil
• 50 gm coarse fresh breadcrumbs
• Finely grated rind of 1 lemon
• 2 tbsp coarsely chopped thyme