Recipe

First course

Pasta with Fennel and 3 Cheeses

By FDL

Share
Facebook Twitter ShareAddThis
Pasta with Fennel and 3 Cheeses
Do you like this recipe? Vote now!
Thank you for your rating!
Post already rated
Error

This pasta recipe is as easy to make first course made with steamed fennel and three Italian cheese specialities: Pecorino, Ricotta and Goats cheese.

Ingredients
Ingredients
Info box
  • Preparation time
  • Cooking time
  • Recipe category First course
  • Recipe yield 4
Preparation

How to make pasta with fennel and 3 cheeses

  • Cook the pasta in boiling salted water according to packet instructions.
  • Drain and toss with a little oil to prevent sticking. 
  • Meanwhile cut the fennel bulb in half. Cut out the hard inner core then finely chop the leaves of one half.
  • Finely slice the other half either on a mandolin or by hand as thinly as you can. Set aside. 
  • Steam the finely chopped fennel until just tender. 
  • Warm the creme fraiche in a pan then add the cheeses, the lemon zest and steamed fennel
  • Toss the pasta with the sauce, season then serve, topped with the finely shaved fennel.

Follow Fine Dining Lovers on Facebook

Tags
Comments
Register or login to Leave a Comment.