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Fennel Sauce

the.instructor's picture
Ingredients
  Canned cream of celery soup 10 Ounce (284 Milliliter)
  Milk 5 Ounce (140 Milliliter)
  Fennel bulb 60 Milliliter, blanched and diced (1/4 Cup)
  Cooked cappelletti 2 Cup (32 tbs)
Directions

–  In a saucepan, heat cream of celery and milk, add the diced fennel, and cook for 5 minutes. Stir in the cappelletti and heat it in the sauce for a few minutes. Blend for 20 seconds and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Ingredient: 
Pasta

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