Pasta with Fennel, Apple & Camembert

Name: Pasta with Fennel, Apple & Camembert
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: modern

A fresh and summer pasta with fennel and the Südtiroler Apfel PGI

Difficulty: easy

Preparation time: 15 min

Baking/cooking time: 20 min

Style: modern

Apple: Granny Smith

Ingredients

For the pasta:
200 g thick ribbon noodles (e.g., Pappardelle)
1 large fennel bulb (380 g)
1 green apple from Südtiroler Apfel PGI (Granny Smith)
1 small Camembert (150 g)
100 g yogurt
2 tbsp Bourbon (20 g)
7 g ginger
1 sprig rosemary (5 g)
1 sprig sage (5 g)
1 tbsp olive oil (10 g)
½ tsp yellow mustard seeds
1 cardamom pod (⅛ tsp)
Juice and zest of half a lemon
Salt, black pepper

For the topping:
2 small red onions (100 g)
10 g butter
1 tsp brown sugar (7 g)
Salt
30 g pine nuts

For the pasta:
400 g thick ribbon noodles (e.g., Pappardelle)
2 large fennel bulb (760 g)
2 green apples from Südtiroler Apfel PGI (Granny Smith)
2 small Camemberts (300 g)
200 g yogurt
4 tbsp Bourbon (40 g)
14 g ginger
2 sprigs rosemary (10 g)
2 sprigs sage (10 g)
2 tbsp olive oil (20 g)
2 tsp yellow mustard seeds
2 cardamom pod (1/4 tsp)
Juice and zest of one lemon
Salt, black pepper

For the topping:
4 small red onions (200 g)
20 g butter
2 tsp brown sugar (14 g)
Salt
60 g pine nuts

For the pasta:
800 g thick ribbon noodles (e.g., Pappardelle)
4 large fennel bulb (1,5 kg)
4 green apples from Südtiroler Apfel PGI (Granny Smith)
4 small Camemberts (600 g)
400 g yogurt
8 tbsp Bourbon (80 g)
28 g ginger
4 sprigs rosemary (20 g)
4 sprigs sage (20 g)
4 tbsp olive oil (40 g)
4 tsp yellow mustard seeds
4 cardamom pod (1/2 tsp)
Juice and zest of two lemons
Salt, black pepper

For the topping:
8 small red onions (400 g)
40 g butter
4 tsp brown sugar (28 g)
Salt
120 g pine nuts

Preparation

Toast the pine nuts in a pan without fat until golden brown and set aside.
Peel the red onions and cut them into thin slices. Wash the fennel, halve it, remove the tough core, and slice it lengthwise into thin strips.
Wash the rosemary and sage, pluck from the stems, and chop finely. Peel the ginger and either slice it finely or grate it. Grind the cardamom. Coarsely cube the Camembert.
Wash the apple, core it, and cut it into thin strips. Bring salted water to a boil and add the pasta.
Melt the butter in a small pan over medium heat and add the red onions. Stir-fry for 10–15 minutes.
Meanwhile, heat the oil in a large pan and stir-fry the mustard seeds until they pop—be sure to cover with a lid, or the seeds will spread around the kitchen!
Add the ginger and herbs to the pan and stir-fry for another 2 minutes. Stir in the fennel, fry for another 3 minutes, then salt generously. After another minute, deglaze with the bourbon, then stir in the lemon juice (25 g) and cardamom and cook covered for about 3 minutes.
Sprinkle the sugar and a pinch of salt over the onions and turn up the heat slightly to make them perfectly golden brown.
Meanwhile, stir the apple into the fennel mixture and let it soften briefly, then stir in the Camembert until melted.
Stir in the yogurt and season everything with lemon zest, salt, and plenty of pepper. Serve on two plates.
Garnish the pasta with the caramelized onions and pine nuts and bring the foot to the table!

It’s time to enjoy your meal.