Tagliatelle with Lamb and Vegetables
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
2
- Ingredients
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 small Fennel bulb
- 1 garlic clove
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 200 grams Tagliatelle
- 200 grams Lamb fillet
- 1 Tbsp chopped parsley
Preparation steps
1.
Trim, peel and chop soup vegetables. Trim fennel, cut into quarters, remove the stalk and cut into strips. Peel garlic and chop finely. Sauté the soup vegetables, fennel and garlic in 1 tablespoon of oil. Pour in 1/2 cup water, season with salt and pepper, cover and cook for 10 minutes.
2.
Cook tagliatelle in plenty of boiling salted water until al dente and drain. Rinse lamb loin, pat dry, season with salt and pepper and brown on all sides in the remaining oil for about 5 minutes. Remove from pan and cut diagonally into slices. Arrange tagliatelle on plates with lamb and vegetables and serve sprinkled with parsley.
