Fennel Sauce recipe
Fennel sauce is an ideal condiment for different types of pasta.
- Wash the fennels, remove the harder, outer leaves; cut the bulbs in 4 sections and then slice the sections thinly.
- Place the vegetables with the milk in the pressure cooker, add the salt and pepper, close it and heat it in high heat. When it begins whistling, cook for around 7 minutes. Turn heat off, allow steam to escape and open the pot. Fennels must be very soft, almost in pieces.
- Add grated parmesan and butter and mix it until achieving a thick and tasty sauce.
- 40 g of butter
- 120 ml of milk
- Salt and pepper
- 3 tbsp of grated parmesan
- 2 large fennels
Shrimp sauce
This sauce is excellent as an entrée with toast or as a dressing for mixed salads.
Keep 100 g of butter at room temperature for 30 minutes. Pour 400 ml of water and 100 ml of wine in the pressure cooker and boil uncovered. Add the shrimp, close the pot and pressurize it in high heat. When it rings, reduce the heat to a minimum and cook for around 5 minutes. Turn heat off, allow steam to escape, open the pot and drain the shrimp carefully. Allow them to cool. Cut the butter in small pieces and place it in a bowl; add a tbsp of salt and knead it with a spatula. Peel the shrimp and process them in a blender for 2 minutes. Add the butter and continue to process for 3 more minutes. Put 2 eggs in a bowl and beat them. Add the processed mix and 3 spoonfuls of mayonnaise and stir well to bind all the ingredients. Aromatize sauce with freshly ground pink pepper and a few drops of Tabasco.
