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Karen Steinke Reilly
Tortelloni with fennel and sardines
Citroën and buffelricotta tortelloni, garlic, pine nuts, fennel and sardines.
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Ingredients
Directions
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Heat a frying pan and toast the pine nuts in 3 min. Golden brown. Let cool on a plate.
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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.
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Heat the oil in a frying pan and fry the fennel for 10 minutes on low heat.
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Press the garlic over the fennel and cook for 2 minutes.
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Meanwhile, cook the pasta in 6 minutes until done.
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Drain the sardines. Drain the pasta and spread over the plates. Divide the fennel, sardines and pine nuts.
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Nutrition
640Calories
Sodium15% DV360mg
Fat57% DV37g
Protein46% DV23g
Carbs17% DV50g
Fiber32% DV8g
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