RECIPE: Beautiful fennel at Central Market -- REC: Fettucini with Fennel and Cream

[patbastrop]

Rec: Fettucini with Fennel and Cream -- delicious, make ahead!

Adapted over the years from Bon Appetit January, 1992

6 T unsalted butter

1 large fennel bulb, thinly sliced lengthwise

white part only

1 mayan sweet or vidalia onion, sliced as the

fennel bulb

Saute these ingredients together for about 8

minutes.

Add 1/4 cup tomato paste, 2 T ground fennel

seed*, 1 T rubbed sage and 1/2 tsp ground nutmeg. Stir one minute.

Increase heat to high and add 1 cup dry

sherry or white wine or even apple juice. Boil gently until liquid is reduced by half

(about 5 minutes).

Add 1 cup heavy cream -- cook gently until desired consistency is achieved.

Cook 12 oz fettucini in salted water until al

dente. Add sauce to pasta and toss to mix

well. Serve hot with freshly grated parmesan reggiano and freshly ground pepper.

Make ahead: I have the sauce and pasta waiting separately until serving time. Heat each carefully (separately in the microwave) and toss together in a large wooden bowl.

This is beautiful as a luncheon dish. A

light salad -- either romaine or fruit, and

some sourdough rolls are all that is needed

alongside.

Last night I served it with dredged sauteed pork chops.

*Toast the fennel seeds slightly (until their

fragrance is released) and grind them. I

use an electric coffee grinder I keep only

for spices. Clean it afterwards by grinding

up a crust of bread.

 

[kc_]

Thanks for posting. I love fennel, and it doesn't seem to be used often.

This sounds delicious. You reminded me of a delicious appetizer we did recently that was a huge success.

Casserole of Escargot with Garlic and Fennel

1/2 cup mushrooms, diced
2 tbs. sweet butter
1/2 cup fresh fennel, diced
1/2 cup leeks, diced
4 cloves garlic, minced
1/2 cup tomatoes, seeded and diced
1/4 cup white wine
2 cups heavy cream
1 tsp. coarse salt
1/4 tsp freshly ground black pepper
24 large escargots, washed to remove brine

In a small frypan over moderate heat, saute the mushrooms in butter until the moisture from the mushrooms is released. Add the fennel, leeks, and garlic and continue cooking until leeks are tender. Add the tomatoes and wine; cook until almost all the moisture has evaporated. Add the cream, bring to a boil, and simmer 10 minutes. Season mixture with salt and pepper, add the escargots, and cook gently for 1 minute, just long enough to warm escargots.
Remove from heat, divide escargots and sauce into individual ramekins and serve.
Serves 4

Source: Pacifica Blue Plates by Neil Stuart

 

[meryl]

Here's another great pasta recipe using fennel: Pasta with Roasted Vegetables and Garlic Broth

PASTA WITH ROASTED VEGETABLES AND GARLIC BROTH

INGREDIENTS:

2 carrots, cut into 2 x 1/2-inch strips
2 bell peppers, cut into 1/2-inch strips (I used 1 red and 1 yellow)
1 small fennel bulb, trimmed, cut into 1/2-inch strips (I made them thinner so they would cook through)
1 red onion, cut into 1/2-inch wedges (I used 1 large)
12 large garlic cloves, unpeeled
3 tablespoons olive oil
1 14 1/2-ounce can vegetable broth or low-salt chicken broth (I used low sodium chicken broth)
2 cups grated Parmesan cheese (I used Parmigiano Reggiano)
1/2 cup chopped fresh basil
1 pound penne pasta, freshly cooked (al dente)

DIRECTIONS:

Preheat oven to 400°F.

Mix first 6 ingredients in large bowl. Spread vegetables and garlic on baking sheet. (I used two large baking sheets lined with foil). Sprinkle with salt and pepper. Roast until just tender, stirring occasionally, about 30 minutes.

Peel garlic and place in medium saucepan. Add broth and simmer until reduced by half, about 10 minutes. (This usually takes longer, about 20 minutes).

Combine roasted vegetables, garlic-broth mixture, cheese, basil and pasta in large pot. Toss over low heat until sauce coats pasta but remains slightly soup-like. Season with salt and pepper.

Serves 6.

from Bon Appétit -July 1999
Too Busy To Cook?

http://www.epicurious.com/recipes/food/views/101816

 

[traca]

Ooh. Fennel...try this. My cookbook group & were practically licking the pan: Lidia Bastianich's

Baked Fennel with Proscuitto

This was a raging hit at the Cookbook Group, January 2008! From Lidia's Italy. Definitely would make again. Easy, easy, easy and you can have everything done in advance and just pop it in the oven.

This gratin of fennel wedges and strips of prosciutto drizzled with butter and topped with Parmesan, then baked until golden is rich, aromatic and irresistible. Baked Fennel with ProscuittoServes 6 (ha! Not if I'm around!)

2 1/2 pounds fresh fennel, trimmed and cut into wedges (don't trim the bottom--it is used as an anchor to keep the pieces together. Trim the top and then cut in 1 1/2 in wide slices)
3 oz. thinly sliced Prosciutto
1/3 cup melted butter
1/2 teaspoon coarse sea salt or kosher
Freshly ground black pepper, to taste
1 cup freshly grated Parmesan

Bake in a 9 x 13 inch baking dish

Bake at 350.

Bring about 4 quarts of water to the boil in a large pot. Drop in fennel wedges and cook at a gentle boil for 10 -15 minutes, just until you pierce them easily with a sharp knife tip. Lift out the wedges and drain well.

Use scissors and cut the prosciutto slices into strips about 1/4" wide. Set rack in the middle of the oven, preheat to 350 Degrees.

Coat the bottom of the baking dish with a tablespoon or two of the melted butter. Lay the drained fennel wedges in one layer, filling the dish. Scatter the prosciutto slices over and in between the wedges. Add salt & pepper. Drizzle the remaining butter all over. Finally, add a sprinkle of the grated cheese, covering the whole dish evenly.

Bake the dish for 25 minutes or until the top is crusty and golden and the edges of the prosciutto and fennel are also colored and crisp.*

*I ran it under the broiler towards the end to color the top.

 

[janet-in-nc]

There is fennel in the delicious corn chowder I posted above.