Filter
Reset
Sort ByRelevance
ANGE17LICA
Tartar with fennel and tortellini
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
-
25 minMain dishunroasted pecans, gorgonzola, Quinoa, fresh peas, frozen fine broad beans, radish, seedless red grapes, lime, traditional olive oil, liquid honey, White wine vinegar,quinoa with radish, grapes and nuts -
30 minMain dishTuscan sausages, swede, crumbly potato, unsalted butter, onion, Red pepper, mix for chive cream sauce, semi-skimmed milk,Sausages with swede in paprika sauce -
25 minLunchSustainable Pork half-to-half minced meat, onion, garlic, rusk, Full Farmers yoghurt, mustard, grated lemon peel, thyme, chives, egg, grated nutmeg, salt, pepper, butter, mayonnaise, creme fraiche, garlic, fresh parsley, fresh chives, Full Farmers yoghurt, pepper, salt,meatloaf with yoghurt sauce -
30 minMain dishgarlic, onion, fresh parsley, sour cream, corn oil, vegetarian finely chopped, Mexican, tortillas, cheese spread,mexican tortilla points
Nutrition
855Calories
Sodium0% DV0g
Fat66% DV43g
Protein94% DV47g
Carbs23% DV68g
Fiber0% DV0g
Loved it