Tortelloni with fennel and sardines

Name: tortelloni with fennel and sardines
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 50 g pine nuts; 2 fresh fennel bulb; 2 el (olive oil; 2 toe garlic; 500 g fresh tortelloni ricotta di bufela e limone; 240 g can of sardines in olive oil

Citroën and buffelricotta tortelloni, garlic, pine nuts, fennel and sardines.

Ingredients

Directions

Heat a frying pan and toast the pine nuts in 3 min. Golden brown. Let cool on a plate.
In the meantime, remove the underside and green stems from the fennel tubers. Halve the fennel lengthwise, remove the hard core and cut the fennel into strips.
Heat the oil in a frying pan and fry the fennel for 10 minutes on low heat.
Press the garlic over the fennel and cook for 2 minutes.
Meanwhile, cook the pasta in 6 minutes until done.
Drain the sardines. Drain the pasta and spread over the plates. Divide the fennel, sardines and pine nuts.