Support 1
Support 2
Sales

Recipe for fennel and pork papardel

Fennel and pork pappardelle

NUTRITION: PER SERVING
CALORIES:  471KCALS
FAT:  26.5G (9.8G SATURATED)
PROTEIN:  21G
CARBOHYDRATES:  35.7G (3.8G SUGARS)
FIBRE:  3.2G
SALT:  1.3G

Ingredients
400g free-range pork sausages
1 large fennel bulb
2 tbsp olive oil
150ml fresh chicken stock
10 fresh thyme sprigs
Handful of flatleaf parsley
3 fresh rosemay sprigs
50ml double cream
Zest of 1 lemon
200g fresh pappardelle

Method
Squeeze the meat from the sausages. Slice the fennel bulb in half lengthways, then cut into 1cm slices lengthways.
Heat the olive oil in a large, deep frying pan over a medium-high heat, add the fennel and sausagemeat, then fry, stirring often, for 15-20 minutes, breaking up the meat into chunks. The fennel should be tender with bite; the meat should be browned.
Meanwhile, put a large pot of salted water on to boil. Add the chicken stock to the fennel mix and bubble on a high heat for 3 minutes.
Finely chop the thyme, parsley and rosemary. Add to the pan with the double cream and the zest, then season.
Cook the pappardelle in the boiling water for 2-3 minutes until tender. Drain (reserving a good splash of the water), then gently mix the pasta through the sauce, adding a little lemon juice and pasta water if needed.

دیدگاهتان را بنویسید

نشانی ایمیل شما منتشر نخواهد شد.

-- بارگیری کد امنیتی --