Description
Love to sit on the couch and flipping through magazines and cookery books in search of interesting recipes. Here found this, liked the performance and the interesting point: the fennel. It in Europe eaten raw, fried, steamed kinds. Very fragrant product with a slightly aniseed flavor and gives the dish a special unusual touch. We liked it.
Ingredients
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Fennel
2 piece
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Broth
150 ml
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Butter
2 Tbsp
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Bacon
6 slice
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Shallots
4 piece
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Flour
2 Tbsp
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Sour cream
100 g
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Wine white sweet
1 Tbsp
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Pasta
450 g
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Salt
-
Olive oil
1 Tbsp
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Cheese
-
Leeks
1 piece
Cooking
Wash the fennel, removing the upper layer. Cut into 4 pieces and boil in broth for about 5 minutes. Remove and continue to boil the broth on low heat until its volume is reduced by half.
Melt the butter in a frying pan, add the chopped bacon (it is desirable to remove excess fat in advance), chopped shallots (I added leeks), to put out all of about 5 minutes, stirring occasionally.
Add the flour, stir, then pour in the stock, cream, wine and stew everything for another 3 minutes, stirring constantly. The mixture should thicken. Add salt and pepper to taste. Then cut the fennel into pieces (not too finely).
Mix with the sauce. Cook pasta al dente (so it was a bit hard, undercooked). Drain the water, add a tablespoon of olive oil and mix with the previous weight. Put all in a baking dish.
Sprinkle with cheese, if you like, and place in the preheated oven (210 degrees) for 10 minutes, until browned. Take out, spoon on plates and eat! Very tasty!
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