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Amandajo
Spaghetti tartar with fennel
A tasty Italian recipe. The vegetarian starter contains the following ingredients: fennel bulb (cut in half), olive oil (with almond flavor (250 ml bottle)), spaghetti, ricotta (250 g, fresh cheese), egg, cheese (pecorino, grated) and pesto (Sicilian ( see tip)).
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Ingredients
Directions
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Scrape or cut the fennel into wafer thin strips. Mix with the oil and season with salt and pepper. Cook the spaghetti al dente. Preheat the oven to 200 ° C. In a bowl, beat the ricotta with the egg and the pecorino. Add pepper to taste. Drain the spaghetti and mix the pasta through the ricotta mixture. Spoon the mixture into the timbals and smooth the top. Bake the timbaaltjes on a baking sheet in the middle of the oven in 25 minutes golden brown and cooked. Turn the timbaaltjes on four plates and put fennel strips around it. Drip the pesto around the fennel.
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The fennel is also delicious with a salad of arugula and Parmesan cheese.
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Nutrition
525Calories
Sodium0% DV1.450mg
Fat49% DV32g
Protein46% DV23g
Carbs13% DV38g
Fiber32% DV8g
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