Ingredients
- 80 g de gruyère
- 100 g de crème liquide entière
- 4 pincées de sel
- 1 pincée de poivre moulu
- 1200 g d'eau
- 700 - 800 g de bulbes de fenouil
- beurre
- 250 g de pâtes sèches
- 1 c. à café d'aneth déshydraté
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