Nordic Fennel Tagliatelle: The Recipe That Rocks!
If you’re looking for a main course that combines gourmet elegance with the practicality of a “quick-fix” dinner, nordic fennel tagliatelle is the ultimate answer. This recipe breaks the mold of classic cream pasta, replacing traditional heaviness with the tangy and fresh touch of sour cream. The secret to this dish’s success lies in its aromatic contrast: the sweetness of sautéed fennel perfectly matches the citrus note of lemon zest, creating a flavor profile reminiscent of Scandinavian landscapes.
It’s the ideal choice for those who want to surprise guests with simple ingredients but bold combinations. The quick execution makes it perfect even for a tiring Monday evening, transforming a few quality ingredients into a complete sensory experience that satisfies the palate without overly burdening digestion.
The perfect balance between fats and acidity
The use of sour cream in nordic fennel tagliatelle is not a mere creative whim but a precise technical choice to elevate the dish. Unlike standard cooking cream, which tends to flatten flavors by covering them with its sweet fatness, sour cream brings a hint of acidity that cleanses the palate with each bite. This is crucial when using ingredients like fennel, which tends to be sweet, or smoked salmon, rich in omega-3 fats.
The acidity acts as a catalyst for the aromas of lemon and dill, making the sauce creamy yet incredibly vibrant. Moreover, sour cream creates a velvety texture that adheres perfectly to the porosity of fresh tagliatelle, ensuring every forkful is rich and enveloping. It’s a little chef’s trick that turns a quick pasta into a dish worthy of a modern bistro.
Here are more recipes with fennel:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 755.69 (Kcal)
- Carbohydrates 105.79 (g) of which sugars 8.61 (g)
- Proteins 30.89 (g)
- Fat 23.43 (g) of which saturated 9.68 (g)of which unsaturated 5.76 (g)
- Fibers 8.38 (g)
- Sodium 1,564.10 (mg)
Indicative values for a portion of 485 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 fennel
- 8.8 oz tagliatelle
- 5.3 oz sour cream
- 3.5 oz smoked salmon (or speck strips 2.8 oz)
- 1 lemon (organic (grated zest))
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- to taste dill (or fennel fronds (for decoration))
Tools
- Mandoline Mandoline Slicer, Manual Vegetable Slicer, Professional Mandoline Slicer, with 5 Interchangeable Blades for Onion Cucumber Zucchini Carrots
- Pan Moneta Innova Pan 9.5in, natural FineGres coating (NO PFAS), also for induction, 100% Made in Italy
Steps for Nordic fennel tagliatelle
The Fennel: Cut the fennel in half, remove the tough core, and slice it very thinly (a mandoline is perfect if you have one). Don’t discard the green fronds on top: chop them and set aside.
The Sauté: In a large pan, heat a drizzle of oil with the whole garlic clove (smashed). Add the fennel and sauté over high heat for 5-6 minutes. It should soften but remain slightly crunchy. Season lightly with salt.
The Cream: Lower the heat, remove the garlic, and add the sour cream and a ladle of pasta cooking water. Stir until you get a fluid cream.
The Final Touch: Add the smoked salmon cut into pieces (or speck sautéed separately) and grated lemon zest. Turn off the heat to avoid overcooking the salmon.
Mantecatura: Drain the tagliatelle al dente directly into the pan. Toss everything for a minute, adding more cooking water if the cream dries too much.
Tips, notes, variations for Nordic fennel tagliatelle
If you want a crunchy contrast without using meat, add some toasted pine nuts or breadcrumbs sautéed in a pan with a drizzle of oil and black pepper.
Tip: Sour cream doesn’t favor very high temperatures for prolonged periods, so always add it towards the end to keep its freshness intact.
FAQ (Frequently Asked Questions)
Can I replace sour cream with Greek yogurt?
Yes, you can, but with a small adjustment. Greek yogurt is leaner and more acidic than sour cream, so it tends to “curdle” more easily with heat. If you choose to use it, add it only with the heat off and dilute it with a spoonful of pasta cooking water to achieve the right creaminess without lumps.
Which pasta shape to choose if I don’t have tagliatelle?
Although tagliatelle is ideal for holding the cream, this recipe works well with long shapes like spaghetti alla chitarra or short ones like farfalle. The important thing is that the pasta has a rough surface that allows the fennel and sour cream sauce to bind evenly.
