Ricotta tortelloni with sardines and fennel
Ricotta tortelloni with sardines, fennel, lemon, red pepper and pine nuts.
Bring a generous pot of water to the boil. Clean the garlic and cut finely. Wash the red pepper and cut off the stalk.
Roll the pepper between your hands so that the seeds fall out. Cut the half pepper into rings.
Clean the onion and cut into thin parts. Wash the fennel and cut the bottom and the green of the tuber.
Halve the tuber, remove the hard core and cut into slices as thin as possible. Clean the lemon, halve and squeeze half of the fruit.
Cut the other half into pieces.
Heat the oil in a frying pan and fry the garlic, red pepper, onion and fennel for 6 minutes on medium heat.
Add 1/2 a liter of lemon juice and season to taste with salt.
In the meantime add the tortelloni and possibly salt when the water is boiling and boil for 6 minutes until al dente.
Meanwhile, roast the pine nuts in the second frying pan without oil or butter in 3 min. On medium heat until golden brown.
Remove from the pan and allow to cool on a plate.
Drain the pasta and scoop through the fennel. Divide the pasta over deep plates.
Let the sardines drain, break into pieces and spread over the pasta. Sprinkle with the pine nuts and serve with the lemon slices.
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