Fennel with tagliatelle in Noilly-Prat sauce

Ingredients for 4 servings:

• 2 m.-large fennel bulbs
• 300 g ribbon pasta with egg (tagliatelle or papardelle)
• 80 ml vermouth (Noilly Prat)
• 200 ml cream
• 50 ml olive oil
• 200 g Parmesan, freshly grated
• salt and pepper
• broth

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Halve the fennel bulbs lengthwise and cut into 3/4 cm slices or rings. Reserve the fennel greens. Then fry the fennel in olive oil over medium heat for about 5 minutes. Deglaze with Noilly Prat and simmer for 1-2 minutes. In the meantime, add the pasta. Add the cream to the fennel vegetables with Noilly Prat and continue to simmer gently with the lid closed. When the pasta is cooked, season the fennel with salt and freshly ground black pepper and add a little stock to taste. Then add the pasta to the pan, mix well, and let it simmer for a few more minutes with the heat off. Arrange the pasta on plates with coarse Parmesan shavings, sprinkle with the chopped fennel greens, and serve. Goes well with fried fish or scampi.