Tagliatelle on a bed of arugula with fennel and zucchini sauce

Ingredients for 4 servings:

• 300 g tagliatelle, half spinach, half classic
• salt water
• 300 g lean meat (pork, poultry or beef)
• 175 g arugula
• 1 bulb(s) of fennel
• ½ small zucchini
• 1 onion(s)
• 200 g cream
• Vegetable broth, instant for 500 ml broth
• 2 cl white rum
• Balsamic vinegar
• butter
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Clean the fennel, halve it, and cut it into thin slices. Remove the green parts, chop it, and set it aside. Cut the meat into roughly 1 cm cubes, and the onion and zucchini into smaller cubes. Add a little butter to the pan and lightly fry the sliced ​​meat over medium heat. Meanwhile, cook the tagliatelle in salted water according to the package instructions. Once the meat is lightly browned, season it lightly with salt and pepper, then deglaze with 2 cl of rum. If you like, you can also flambé it. Remove the lightly browned pieces of meat from the pan and set it aside. Add a little more butter to the pan and let it melt. Briefly toss 3/4 of the arugula with 2 teaspoons of balsamic vinegar in the pan. Season with salt and pepper and serve on the plates with the remaining arugula as a bed. In the same pan, sauté the fennel with a little butter, the diced onion, and the zucchini until the fennel is translucent. Reduce the heat to low, add the meat, and deglaze with the cream. Add the vegetable stock, bring to a boil, and season with pepper. Place the tagliatelle on the arugula bed and cover with the sauce. Garnish with the fennel leaves and serve. Tip: While sautéing, add a little water to the pan if necessary to prevent the fennel from overbrowning.