Farfalle alla Crema di Finocchio

Name: Farfalle alla Crema di Finocchio (Farfalle with Fennel Cream)
Prep time: 45 min
Total time: 45 min
Cuisine: Italian
Ingredients: 375 g (12 oz) farfalle; salt and pepper; 150 ml (¼ pint) full-fat milk; 75 g (3 oz) parmesan cheese, grated; salt and pepper; 50 g (2 oz) unsalted butter; 625 g (1¼ lb) fennel bulbs

Farfalle with Fennel Cream

Preparation info

Serves
4
as a first course

Difficulty
Medium
Ready in
45 min

Appears in

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

About

Of all vegetables, I rank fennel as one of the best. I prefer cooked fennel to raw fennel, because the heat brings out that delicious aniseed favour.

Ingredients

625 g (1¼ lb) fennel bulbs
50 g (2

Europe
Italy
Main course
Starter
Pasta
Vegetarian

Method

Remove and discard the stalks of the fennel and any brown parts. Remove the green feathery foliage, wash it and chop it finely. Cut the fennel vertically into very thin wedges. Wash and dry it and place it in a sauté pan with half the butter. Cook slowly until the fennel has absorbed the butter and just begins to become golden at the edge. Stir very frequently.
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