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ANGE17LICA
Tartar with fennel and tortellini
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Ingredients
Directions
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Boil the fennel in salted water for 5-6 minutes.
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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.
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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.
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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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Nutrition
855Calories
Sodium0% DV0g
Fat66% DV43g
Protein94% DV47g
Carbs23% DV68g
Fiber0% DV0g
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