Pasta dishes are always a good idea!
Cut the pork cutlet into fine strips. Halve the fennel, discard the stalk and cut into strips. Pluck off fennel greens and set aside. Remove seeds from peppers and cut into lozenges. Cut spring onions into rings, finely dice garlic.
Brown meat in fat, add fennel and sauté briefly. Extinguish with sherry, reduce and fill up with whipped cream. Simmer for about 5 minutes, add the rest of the vegetables, cover and simmer for about 10 minutes. Season to taste and stir in the cream cheese. Stir in fennel greens.
If dried basil is used, add it to the stew. Add fresh herbs at the end.
We serve it with ribbon noodles or basmati rice.
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