PREPARATION

Chop the onion. Love the green of fennel separately, halve the fennel and cut into very thin slices. Heat the butter and gently fry the onion and fennel add the lemon slices on and let it simmer. After 10 minutes, there Noilly Prat, water and crumbled stock cube and some ground pepper in, let it simmer for 15 minutes until the fennel is tender.

Cut the turkey meat into cubes, roll them in flour and fry in the butter in the pan. Once finished, they keep warm until use.

Gluten free version : sprinkle the meat with cornstarch and work further as described in the recipe.

Meanwhile, cook the pappardelle cooked according to the instructions on the package.

Remove the lemon slices, mix the whipped cream and let it simmer for 4 to 5 more minutes. Puree the sauce in a blender and season with salt and pepper and stir in the fennel and green dragon by.

Put pappardelle on the plate and pour the fennel sauce to taste, add the pieces of meat on top and sprinkle over some watercress.

Perhaps many of you do not know, but including in your diet such seasonal vegetables such as fennel has certainly several advantages:
– Fennel has expectorant effects and is therefore suitable for all those who suffering from phlegm, frequent coughing, or other problems with mucus and digestive disorders concurrently
– Since it is a vegetable it is dietetic and so suitable for delicious salads, especially with grapefruit and orange
– In its season – May to October – is also cheapest 🙂