Spaghetti with Fried Fennel in Red Wine and Cream Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g spahetti
- Salt water
- 1 tuber fennel
- 100 ml red wine
- 50 g parmesan, rated or sliced
- 150 ml cream
- salt and pepper
- 0.25 ¼ lemon (s), add the juice
- some oil for frying
Print Recipe
Pin Recipe Instructions
- Remove the green from the fennel and keep it, it will later serve as a decoration. Halve the fennel and cut into very thin slices. In the meantime, cook the pasta in salted water according to the instructions on the packet until al dente.
- Sear the fennel in a coated pan with a little oil, let it take on a strong color. When the slices are brown enough, reduce the heat, juice the lemon and distribute the juice over the fennel.
- Season with salt and pepper. When the fennel is soft but still firm to the bite after 5 - 8 minutes, deglaze with red wine, reduce briefly, then add cream and parmesan. Let the sauce thicken for approx. 2 - 3 minutes.
- Put the spaghetti in the pan with a tablespoon of pasta water, mix well. Chop the fennel greens and then distribute them on the plate with the spaghetti.
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