Tagliatelle with vegetables and Bergader Edelpilz sauce
- 1 fennel bulb
- 1 red paprika capsicum salt
- 400 g tagliatelle
- 1 organic lemon
- 200 g Bergader Edelpilz
- 30 g walnuts
- 2 tablespoons of butter
- 3 tablespoons of cream
- pepper and salt
Wash the fennel, then cut off the stalk and the bottom. Put the tender green fennel aside. Cut the fennel longitudinally into quarters, remove the stumps and cut across the quarters into strips. Wash the paprika, cut it in half and clean it. Cut the halves into two once more and also cut them into strips. Bring about 200ml of salted water to the boil in a saucepan. Add the fennel and allow it to boil for 1 minute. Add the strips of paprika and boil everything for a further 1/2 minute.
Skim off 75ml from the water in which the vegetables were cooked. Strain the vegetables through a sieve, rinse them with cold water briefly and allow to dry off. Bring a copious amount of water to the boil for the pasta and add salt. Boil the pasta until it is ‘al dente’ (chewy consistency).
In the meantime, wash the lemon with hot water and dry it, then cut off the peel thinly and cut into very fine strips.
Cut the Bergader Edelpilz into cubes and break the walnuts into pieces. Allow the butter to melt in a saucepan, then brown the strips of fennel and paprika briefly in it. Add the 75 ml of water in which the vegetables were cooked, mix in the Bergader Edelpilz and allow the contents to melt at low heat while stirring.
Mix in the cream and lemon peel, then add pepper and a little salt to the sauce as seasoning. Drain the pasta, mix it with the sauce and separate into portions on pre-warmed plates. Serve garnished with pieces of walnut and green fennel.
Tip: You can cut fillet or loin of beef into fine strips to substitute the pasta. Fry them well in a mixture of butter and oil, then mix with the sauce made from vegetables and cheese. Serve with potatoes au gratin or mashed potatoes.