Informations supplémentaires
35 min.
|
822 kcal
|
easy
|
|
Printable version
1. Setup
Bring a pot of salted water to a boil. Finely chop the kale and onion. Thinly slice the fennel. Zest the lemon. Chop the garlic.
2. Cook the pasta
Cook the pasta in the pot of boiling water for 9-11 minutes until tender. Keep 1/3 2P | 1/2 3P cup of cooking water then drain.
3. Infuse the cream
Put the cream with the fennel seeds and lemon zest in a small saucepan. You can adapt the sauce according to the food tastes of the family.## Simmer over low heat until step 5.
4. Cook the veal
Heat a drizzle of oil in a large pan on medium high. Cook the veal for 3-4 minutes. Add salt and pepper. Add the onion, fennel, garlic and kale and cook for 4-6 minutes. Adjust the salt and pepper to taste.
5. Add the pasta
Add the cooked pasta, the cooking water, the cream and the juice of half a lemon. Mix for 1 minute.
6. Plate your dish
Serve and add black pepper to taste. Bon appétit!
200gRigatoni
280gGround Veal
100gCabbage, Kale
0.5unitFennel Bulb(s)
0.5unitYellow Onion(s)
160mlCream 18%
5mlFennel seed
2unitGarlic Clove(s)
0.5unitLemon
What you need
pots, strainer, pan
822 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
91g
30%
fat
32g
49%
cholesterol
118mg
39%
fiber
7g
28%
protein
41g
saturated
15g
75%
sodium
216mg
9%
sugar
10g
trans
0g