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Farfalle alla Crema di Finocchio
Farfalle with Fennel Cream
Preparation info
- Serves
4
as a first course - Difficulty
Medium
- Ready in
45 min
Appears in
Published 1994
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 50 g 2
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.
- Po
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