| 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.
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”