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¾ cup (120g) al­monds, toasted and roughly chopped 2 ta­ble­spoons ex­tra vir­gin olive oil

1 tea­spoon fen­nel seeds, crushed

1 onion, finely chopped

2 cloves gar­lic, chopped sea salt and cracked black pep­per, plus

ex­tra black pep­per to serve

250g pork mince

250g veal mince

1 egg

¼ cup (20g) parme­san, finely grated

1 tea­spoon lemon rind, finely grated

¼ cup (35g) plain (all-pur­pose) flour, for dust­ing 1 cup (250ml) sin­gle (pour­ing) cream

1 cup (250ml) wa­ter

2 tea­spoons Di­jon mus­tard

400g dried pap­pardelle pasta

¼ cup dill leaves, to serve

Place ½ cup (80g) of the al­monds in a small food pro­ces­sor and process un­til finely chopped. Heat 1 ta­ble­spoon of the oil in a large non-stick fry­ing pan over high heat. Add the fen­nel seeds, onion, gar­lic, salt and pep­per, and cook, stir­ring, for 4 min­utes. Add the ground al­monds and cook for 1 minute. Place the mix­ture in a large bowl, add the pork, veal, egg, parme­san and lemon rind. Mix well to com­bine. Roll 2 ta­ble­spoon­fuls of the mix­ture into balls and dust each with the flour.

Heat the re­main­ing oil in a large non-stick fry­ing pan. Add the meat­balls and cook, turn­ing, for 5 min­utes or un­til golden. Add the cream, wa­ter and mus­tard. Bring to a sim­mer and cook for 5 min­utes. Cook the pasta in a large saucepan of boil­ing salted wa­ter for 6 min­utes or un­til al dente. Drain the pasta and serve with the meat­balls, re­main­ing al­monds, dill and pep­per. SERVES 4–6.

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