Fennel Ragout with Dried Tomatoes

Rating: 2.67 / 5.00 (3 Votes)

Total time: 45 min

Servings: 2.0 (servings)



Sauté shallot and fennel with olive oil, extinguish with milk. Add the tomatoes, season with pepper, season with salt and cook for about ten minutes in a closed saucepan with the fire reduced. Then reduce with the lid open: the quantity should become creamy. Finally season with chopped juice of one lemon, pepper, parsley and salt.

Serve with: veal fillet with artichoke base and fennel ragout.

Related Recipes: