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Suzythecook
Ricotta tortelloni with sardines and fennel
Ricotta tortelloni with sardines, fennel, lemon, red pepper and pine nuts.
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Ingredients
Directions
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Bring a generous pot of water to the boil. Clean the garlic and cut finely. Wash the red pepper and cut off the stalk.
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Roll the pepper between your hands so that the seeds fall out. Cut the half pepper into rings.
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Clean the onion and cut into thin parts. Wash the fennel and cut the bottom and the green of the tuber.
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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.
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Cut the other half into pieces.
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Heat the oil in a frying pan and fry the garlic, red pepper, onion and fennel for 6 minutes on medium heat.
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Add 1/2 a liter of lemon juice and season to taste with salt.
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In the meantime add the tortelloni and possibly salt when the water is boiling and boil for 6 minutes until al dente.
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Meanwhile, roast the pine nuts in the second frying pan without oil or butter in 3 min. On medium heat until golden brown.
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Remove from the pan and allow to cool on a plate.
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Drain the pasta and scoop through the fennel. Divide the pasta over deep plates.
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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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Nutrition
685Calories
Sodium15% DV360mg
Fat60% DV39g
Protein50% DV25g
Carbs18% DV54g
Fiber36% DV9g
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