| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Wendy, Taylor | 1 | servings | |
INGREDIENTS
| 500 | g | Tagliatelle |
| 1 | tb | Butter |
| 1 | Fennel bulb finely sliced – reserve some | |
| ; of the feathery leaves | ||
| For garnish | ||
| 300 | ml | Chicken stock |
| 100 | ml | Cream |
| Freshly grated parmesan cheese |
INSTRUCTIONS
Cook pasta in plenty of salted water. Melt butter in frying pan and add the fennel. Cook gently until soft. Add chicken stock and cream and simmer for a few minutes. Drain pasta and toss in the fennel sauce. Put into individual pasta bowls and top with parmesan cheese and a few bits from the fennel tops. For a really distinctive fennel flavour you could add a few drops of Pernod to the simmering sauce. Try · Using fish stock and topping pasta with a couple of strips of smoked salmon - omit the parmesan · With poached chicken breasts Converted by MC_Buster. Per serving: 376 Calories (kcal); 37g Total Fat; (90% calories from fat); 4g Protein; 5g Carbohydrate; 119mg Cholesterol; 2877mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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