ISO: ISO: recipes using fresh FENNEL....

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REC: Fennel Pesto with Sausage and Pasta.....

This delicious recipe is from a cute little book that GayR recommended: Pestos! by Dorothy Rankin

Fennel Pesto

"Fennel gives this light green pesto a pleasant anise flavor. Add a little cream and sliced roasted red peppers to make a delightful pasta sauce."

2 T fennel seeds
1 C hot water
2 C roughly chopped fennel root (about 1 large bulb)
1 C fresh parsley leaves
2 cloves garlic
1/4 C freshly grated Parmesan cheese
1/4 C walnuts
1/2 C olive oil
salt and freshly ground pepper

Cover the fennel seed with hot water and set aside while you prepare the fennel root.

Steam the roughly chopped fennel root until softened slightly, 4-5 minutes. Transfer to a food processor or blender. Drain the seeds. Add the seeds, parsley, garlic, cheese and walnuts to the fennel root. Process to mix. With the machine running, slowly add the olive oil. Season to taste with salt and pepper and process to the desired consistency. Let stand for at least 5 minutes before serving. Yield: 1 1/2 C.

Sausage and Fennel Pesto Pasta Sauce

"Serve with fre3sh linguine, hand cut noodles or corkscrew pasta."

6 hot Italian sausages
1 T olive oil
1 1/2 C diced onions
4-6 T fennel pesto
1/3 - 1/2 C light cream
salt and freshly ground pepper

Slice the sausage casings open and remove the sausage meat. Heat the olive oil in a large saute pan and saute the sausage for about 5 minutes, stirring occasionally and crumbling the meat into small pieces.

Drain the oil from the sausage meat, and return the sausage to the pan. Add the onions, cover and simmer slowly until the sausage is cooked. Add the pesto and cream. Season to taste with salt and pepper. Toss with the hot pasta and serve with freshly grated Parmesan cheese at the table.

 
REC: Pork Pot Roast with Fennel and Pears

Pork Pot Roast with Fennel and Pears
adapted from Fine Cooking February/March 1997

The original recipe called for half the amount of pears, fennel, sherry and stock.

3 - 4 lb Boston Butt, well trimmed
4 cloves garlic, slivered
2-3 bulbs fennel, coarsely chopped (~ 3 c)
3 shallots, minced
6 ripe pears, peeled, cored & diced
½ c dry sherry
½ c chicken stock
1 T fennel seeds, crushed
1½ tsp salt
¾ tsp freshly ground black pepper

Heat the oven to 350°F.

Poke the meat all over with a thin bladed knife and insert the garlic into holes.

Put fennel, pears, shallots, sherry and stock into a Dutch oven; toss to combine. Add roast to the pan, pat it with the fennel seeds and sprinkle it with salt and pepper.

Cover pan and cook 3½ - 4 hours or until tender. Remove from oven and let it rest for 5 to 10 minutes before serving.

 
REC: Caramelized Fennel and White Bean Soup

I've fairly recently acquired a taste for fresh fennel too. I really liked the caramelized fennel in this soup.

Caramelized Fennel and White Bean Soup
adapted from recipe by Edison Mays (FoodTV)

1½ T extra virgin olive oil
1 bulb fennel, sliced thinly, fronds chopped & reserved
3 sprigs fresh thyme
½ c dry white wine
1 clove garlic, minced
2 quarts vegetable stock or chicken stock
3 c cooked small white beans (from the can is fine)
sea salt, to taste
white pepper, to taste
extra virgin olive oil, for garnish

Slice the fennel bulbs thinly; chop the fennel fronds and set them aside to use later.

In a large heavy sauce pot over medium temperature, heat the olive oil; add the sliced fennel bulb and thyme. Sauté, stirring occasionally, until fennel is golden brown and caramelized, about 15 to 20 minutes.

Add the white wine, garlic, stock and small white beans; simmer gently for 30 minutes.

At this point, if you'd like a creamy soup you can take out half of the soup and purée it in a blender; then add it back into the pot.

Season soup to taste with sea salt and white pepper.

Garnish with a little drizzle of extra virgin olive oil and a bit of chopped fennel frond; serve.

Makes 6-8 servings

Note: More beans can be added to this soup, if you like (approx. a cups worth), or you can use other kinds of beans or a combination.

 
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