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 dishcabbage, olive oil, half-to-half minced, large onion, tomato paste, red pointed pepper, Tommie snack tomato, broth of powder,meatballs with stir-fried cabbage -
15 minSide dishchicken breast, fresh sage, garlic, breakfast bacon, cherry / Christmas, olive oil,chicken with sage, bacon and tomatoes -
225 minMain dishtofu natural, Japanese soy sauce, cucumber, sesame oil, sweet chilli sauce, vinegar, basmati rice, medium sized egg, winter carrot, cut pointed cabbage, fresh green beans, bean sprouts, fresh spinach, satay sauce, five spice powder, wheat flour, sunflower oil,gadogado -
395 minMain dishleg of lamb without bone, olive oil, White wine vinegar, mustard, garlic, dried Provençal herbs,provençal leg of lamb
Nutrition
855Calories
Sodium0% DV0g
Fat66% DV43g
Protein94% DV47g
Carbs23% DV68g
Fiber0% DV0g
Loved it