Tartar with fennel and tortellini

Name: tartar with fennel and tortellini
Total time: 20 min
Yield: 4
Ingredients: 4 fennel bulb; 400 gram tortellini filled with cheese; 400 gram ravioli filled with cheese; 50 gram Parmesan cheese; 3 tablespoon bread crumbs; 2 egg; 4 tablespoon olive oil; 4 tartar; 125 milliliters creme fraiche

Ingredients

4 fennel bulb
400 gram tortellini filled with cheese
400 gram ravioli filled with cheese
50 gram Parmesan cheese
3 tablespoon bread crumbs

2 egg
4 tablespoon olive oil
4 tartar
125 milliliters creme fraiche

Directions

Boil the fennel in salted water for 5-6 minutes.
Drain, rinse cold water and drain.
Cook the tortellini according to the instructions on the package.
Mix the Parmesan cheese with the breadcrumbs.
Pass the fennel slices first through the egg and then through the cheese mixture.
Heat 3 tablespoons of oil and fry the fennel for about 2 minutes per side.
Sprinkle the tart tarts with salt and pepper.
Heat the rest of the oil and fry the tarttails 2-3 minutes per side.
Spoon the creme fraiche through the tortellini and season with pepper.
Serve the pasta with the tartar and the fennel.