Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 tuber / s fennel, small
- 1 red pepper (s)
- 1 tablespoon olive oil
- 1 teaspoon, leveled sugar
- 1 teaspoon tomato paste
- 1 dash vermouth, dry (Noilly Prat)
- 1 shot white wine
- 50 ml cream
- salt and pepper
- Chili paste
- possibly salmon, diced
Print Recipe
Pin Recipe Instructions
- Cut off the tender fennel greens from the fennel bulbs and set aside. Wash and clean the fennel bulbs and the bell pepper and cut into strips.
- Heat the olive oil with the sugar in a pan and fry the vegetables and tomato paste in it. Deglaze with vermouth and white wine and cook until al dente. Add the cream and season with pepper, possibly more sugar, salt and, if you like, chili paste.
- You can also add salmon cubes shortly before the end of the cooking time and let them steep.
- Finally, sprinkle the finely chopped fennel green over the top and serve with pasta.
- Instead of the peppers, halved cherry tomatoes also taste good.
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