Tajarin With sausage and blanched fennel

by Martina Tedesco

Preparation Time

Preparation Time

0h 10m
Cook time

Cook time

0h 35m
Ingredients for

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.

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