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Tagliatelle with Fennel & Saffron Sauce | Fine Autumn Delight
(0)
30 min
Quick
Gurkerl Küche
Elegante Pasta mit feinem Fenchel, edlem Safran und cremiger Sauce – ein aromatischer Herbstgenuss aus der italienischen Küche für Gurkerl.at.
Ingredients
Preparation method
Preparation
Soak saffron threads in 3 tbsp of lukewarm water and let steep for 10 minutes so that the aroma and vibrant yellow colour fully develop.
Thoroughly wash the fennel. Trim off the delicate fennel fronds and set aside for garnish. Cut the bulbs in half, cut out the tough core in a wedge shape, and slice or shave the fennel into thin strips. Peel and finely dice the shallots and garlic cloves.
Preparing the Sauce & Cooking the Pasta
Heat olive oil and butter in a large pan. Sauté the shallots and garlic over medium heat for 2 minutes until translucent. Add the fennel strips and sauté gently for about 6–8 minutes, stirring occasionally, until the fennel softens and lightly caramelises.
Chef's tip
Tip: If you buy fennel bulbs with plenty of delicate fronds, chop them finely – they add a wonderfully fresh aniseed note to the finished dish. If you like, you can also keep the pasta warm briefly on plates in the oven.
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