Filter
Reset
Sort ByRelevance
Karen Steinke Reilly
Tortelloni with fennel and sardines
Citroën and buffelricotta tortelloni, garlic, pine nuts, fennel and sardines.
Share
Tweet
Pin
Whatsapp
Print
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.
Blogs that might be interesting
-
25 minMain dishWhite rice, (wok) oil, Red pepper, green beans, zucchini, leeks, lemon, sambal Badjak,rice with spicy stir-fried seasonal vegetables
-
100 minMain dishromatomat, granulated sugar, extra virgin olive oil, sticking potato, fresh green asparagus, medium sized egg, fresh basil, serrano ham, white balsamic vinegar,muscat salad new style
-
40 minMain dishpotatoes, olive oil, fresh rosemary, garlic, winter roots, cod fillet, egg, bread-crumbs, ground cumin, lemon,oven potatoes with breaded fish
-
65 minMain dishsomething crumbly potatoes, elstar apple, chicory, ham ham, Potato Different bacon onion, grated goat's cheese,chicory apple platter with raw ham
Nutrition
640Calories
Sodium15% DV360mg
Fat57% DV37g
Protein46% DV23g
Carbs17% DV50g
Fiber32% DV8g
Loved it