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Fennel with Greek pasta

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Ingredients for 2 servings:

  • 250 g Kritharaki (rice-shaped noodles)
  • 1 m.-large fennel, cut into strips
  • 2 carrots, cut into small pieces
  • 50 ml white wine
  • 1 bunch of spring onions, cut into rings

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 18 minutes

Sauté the leeks and carrots in a wok, then add the fennel shortly after. Cook until crisp. Season with salt and pepper and deglaze with white wine. Meanwhile, prepare the noodles according to the package instructions. Then combine the two ingredients.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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