Tajarin With sausage and blanched fennel

Name: Tajarin With sausage and blanched fennel
Prep time: 10 min
Cook time: 35 min
Yield: for 4 people
Cuisine: Italian
Ingredients: 250 g tagliolini all'uovo; 300 g salsiccia; 250 g finocchi; 100 g Gorgonzola; 200 g panna fresca; q.b. prezzemolo; q.b. olio extra vergine di oliva; q.b. sale; q.b. pepe

by Martina Tedesco

Preparation Time

0h 10m

Cook time

0h 35m

Ingredients for

4 people

Ingredients

tagliolini all'uovo 250 g

salsiccia 300 g

finocchi 250 g

Gorgonzola 100 g

panna fresca 200 g

prezzemolo q.b.

olio extra vergine di oliva q.b.

sale q.b.

pepe q.b.

In a skillet, brown the crumbled sausage in a little oil.
Add the thinly sliced fennel, season with salt and pepper and cook with the lid on for about 10 minutes.
In a small saucepan, heat the cream, add the shredded Gorgonzola and let it melt.
Cook the noodles in a pot of salted water for 3 minutes, drain them al dente and toss them in the pan with the sausage and fennel.
Top them with the Gorgonzola fondue and some chopped parsley.