Pasta Stuffed with Veal and Fennel with Gorgonzola Sauce

Name: Pasta Stuffed with Veal and Fennel with Gorgonzola Sauce
Yield: Serves 4
Ingredients: 75 g/3 oz Gorgonzola cheese; 600 ml/1 pint milk; 25 g/1 oz plain flour; 25 g/1 oz butter; 1 large red or orange pepper; 1 large bulb fennel; 1 large red or orange pepper; 3 tablespoons olive oil; 450 g/1 lb lean minced veal; 2 large cloves garlic; 2 teaspoons coriander seeds; salt; black pepper; 8 sheets fresh or no-need-to-precook lasagne; 8 sheets fresh or no-need-to-precook lasagne

Preparation info

Serves
4

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

Pasta is often impractical for entertaining as it needs cooking at the last minute. However, this flavourful dish is more suitable as you can even make it the day before if you like. Accompany it with a green leaf or frisée salad.

Ingredients

1 large red or orange pepper
1 large bulb fennel
2 large

Dinner
Pasta

Method

Cut the pepper in half, discard the seeds and stem and chop the flesh finely. Cut the base and tough stalks off the fennel and discard any scarred outer parts, reserving any green feathery bits to use as garnish later. Chop the fennel finely. Peel the garlic and chop finely. Roughly crush the coriander seeds.

Put the olive oil into a large, deep frying pan, add the chopped pepper, fenne