Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 500 grams | Tagliatelle |
| 1 tablespoon | Butter |
| 1 \N | Fennel bulb finely sliced - reserve some |
| \N \N | ; of the feathery leaves |
| \N \N | For garnish |
| 300 millilitres | Chicken stock |
| 100 millilitres | Cream |
| \N \N | Freshly grated parmesan cheese |
Cook pasta in plenty of salted water. Melt butter in frying pan and add the fennel. Cook gently until soft. Add chicken stock and cream and simmer for a few minutes.
Drain pasta and toss in the fennel sauce. Put into individual pasta bowls and top with parmesan cheese and a few bits from the fennel tops.
For a really distinctive fennel flavour you could add a few drops of Pernod to the simmering sauce.
Try
· Using fish stock and topping pasta with a couple of strips of smoked salmon - omit the parmesan
· With poached chicken breasts
Converted by MC_Buster.
Per serving: 376 Calories (kcal); 37g Total Fat; (90% calories from fat); 4g Protein; 5g Carbohydrate; 119mg Cholesterol; 2877mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.