Egg Tagliolini with fennel

  • Difficulty


  • 300 g Tagliolini n° 106 all’uovo
  • 2 small fennels
  • 1 onion
  • 2 table spoons of heavy cream
  • 4 table spoons of grated parmigiano
  • salt and pepper
Tagliolini n° 106 all’uovo


Clean the fennels and use the innermost part and the green sprigs. Cut them into wedges and cook them in a casserole with boiling and salted water. When they are well done, drain them and blend them to obtain a cream.Chop the onion and sauté it in a pan with oil, salt and pepper. Join the creamed fennels, let everything blend for 10 minutes then add the cream and stir to let it dissolve properly.Cook the tagliolini in a pot with plenty of boiling salted water then season them with grated parmesan and the scorching hot fennel cream.