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ROBF222
Tartar with fennel and cheese tortellini
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Ingredients
Directions
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Boil the fennel in salted water for 5-6 minutes. Drain, rinse cold water and drain.
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Cook the tortellini according to the instructions on the package.
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Mix the Parmesan cheese with the breadcrumbs. Pass the fennel slices first through the egg and then through the cheese mixture.
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Heat 3 tablespoons of oil and fry the fennel for about 2 minutes per side.
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Sprinkle the tart tarts with salt and pepper. Heat the rest of the oil and fry the tarttails 2-3 minutes per side.
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Spoon the creme fraiche through the tortellini and season with pepper.
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Serve the pasta with the tartar and the fennel.
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45 minMain dishOrganic pumpkin, Organic zucchini, Organic red pepper, Organic olive oil, tap water, vegetable stock, Organic couscous, Organic feta,couscous with roasted vegetables and feta -
45 minMain dishtraditional olive oil, fresh filo pastry, fresh pumpkin, cambozola bluefin cheese, fresh thyme, medium sized egg, unsalted pecans,pumpkin pie with blue cheese -
20 minMain dishpine nuts, rusk, egg, Pesto, calf minced meat, minced beef, sour cream, low-fat yogurt, shallot,tuscan meatloaf with basil sauce -
45 minMain dishonion, winter carrot, celery, breakfast bacon at a stretch, traditional olive oil, minced beef, tomato paste, dried oregano, Red wine, beef broth from tablet, tomato cubes, lunghi extra long spaghetti,real Italian spaghetti bolognese
Nutrition
855Calories
Sodium0% DV0g
Fat66% DV43g
Protein94% DV47g
Carbs23% DV68g
Fiber0% DV0g
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