Tagliatelle with Fennel, Dried Currants and Parmesan Croutons | RICARDO

Ingredients

• 1 ½ cups (75 g) crusty bread, torn
• ½ cup (50 g) walnuts, coarsely chopped
• ¼ cup (20 g) Parmesan cheese, freshly grated, plus more for serving
• ¼ cup (60 ml) olive oil
• 2 small red onions, thinly sliced
• 3 garlic cloves, chopped
• ½ cup (125 ml) white wine
• 1 fennel bulb, finely sliced, fronds set aside for serving
• 3 tbsp dried currants
• ½ tsp fennel seeds, crushed
• ¼ tsp red pepper flakes
• ½ lb (225 g) tagliatelle