500g |
minced pork |
1 |
garlic clove, finely chopped |
1 |
large onion, 1/2 coarsely grated, 1/2 finely diced |
1 |
lemon, grated zested and juiced |
a small sprig |
fresh thyme, leaves roughly chopped |
1 1/2 teaspoons |
fennel seeds, toasted and lightly crushed |
100g |
ricotta |
50g |
fresh white breadcrumbs |
|
salt |
|
freshly ground black pepper |
2-3 tablespoons |
olive oil |
100ml |
double cream or creme fraiche |
|
pasta, to serve |
|
parmesan cheese, to serve |