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Pasta with fennel fronds

Drain the pasta. 4. Add the pasta, lemon juice, pasta cooking water, and cheese to the sauce; toss to coat. Serve the pasta topped with the parsley, nuts, and fennel fronds Many of you have eaten pasta con sarde, a dish from my husband's hometown of Palermo that requires wild fennel fronds.But Calabrians also eat the fronds. My grandmother would throw them in a delicious minestra made with various wild greens. And we use the seeds to flavor our cracked green olives, our cured black olives, and of course our homemade Calabrian sausage, both fresh and cured In a large skillet, stew the onions and diced fennel in 6 tablespoons olive oil over medium heat until softened, about 10 minutes. Season generously with salt and pepper. Add anchovies, ground.. Use tongs to transfer the pasta to the frying pan along with a good splash of pasta water. Increase the heat to high and toss well. Stir through the remaining fennel slices, the parsley and lemon juice, season generously, then tip straight into two bowls to serve. Top with the fennel fronds, extra olive oil and parmesan shavings, if you like Pasta with roasted fennel and lemon!!! Serious this is so good. When roasted, fennel takes on a much milder sweeter flavour, there is still a hint of liquorice but it is subtle and mellow. Paired with lemon and plenty of fresh oregano it is sweet and delicious

Main Dishes Using Fennel Fronds This Pasta with Sardines at Sea from Caroline's Cooking uses both the bulb and the fennel fronds, so there is no wastage at all. This Grilled Chicken with Fennel and Apricots from She Loves Biscotti is the perfect show-stopping dish to wow guests at your next BBQ Try tossing fennel pesto with pasta or rubbing it onto meat before roasting. 3. Use Stalks and Fronds for Cooking Fish: Fennel and fish have been best friends since the dawn of cooking. Whether you're grilling, poaching, or steaming, laying a few stalks and fronds alongside the fish will infuse the fish with sweet fennel-tastic flavor

You can mix chopped fennel fronds into pestos, salsas, stocks, curries, and vinaigrettes for an added hit of freshness. You can use them to top yogurt dips, eggs, stir-fries, toasts, and seared.. Make a compound butter that is an excellent topper for fish, grilled chicken, pasta hot out of the pot or steamed rice. Simply blend together a stick of room temperature butter with finely minced fennel fronds, a diced shallot or bit of red onion and a sprinkle of salt and pepper. Transfer the blend to a sheet of waxed paper and form into a log Angel hair pasta is a dainty pasta so it's the perfect choice to pair with fennel. In my recipe for Angel Hair Pasta with Fennel I gently season the pasta with the additional flavors of shallots, garlic, lemon, and oregano. A little added cream melds all of the flavors together and adds a subtle richness to this otherwise delicate meal Toast the walnuts over medium heat for about 3-5 minutes, or until they start to turn a nice golden brown color. Set aside to cool. Add the walnuts, fennel fronds, lemon juice, garlic and salt to a food processor. Add in half of the olive oil and pulse or blend until incorporated When the pasta is cooked, drain and add it into the frying pan. Turn off the heat and stir the pasta into the fennel and onion. Adjust sauciness with extra water if necessary. Serve up and garnish with the reserved green fennel fronds

Spaghetti with Fennel & Onion Sauce Recipe - Rachael Ray

  1. Drain the pasta (reserving ½ cup of the starchy cooking water) and greens thoroughly and toss with the onion and fennel mixture in the pan - adding pasta water if necessary. Add the lemon juice, season with salt and pepper, and serve immediately. Drizzle each serving with chile oil, fennel fronds, and lots of grated parmigiano-reggiano cheese
  2. Remove tough outer layers and fronds from fennel bulbs and discard. Working one at a time, cut bulbs lengthwise (through root ends) into quarters, remove cores, and slice quarters lengthwise into.
  3. Reserve 1 cup of the pasta water then drain the pasta. While the pasta cooks, add the vegetable oil to a large Dutch oven over medium-high heat. Once shimmering, add the sausage and cook, breaking..
  4. Making Fennel Frond Pesto Pasta was naturally the next step. Lush fronds of fennel. You could of course make this Fennel Frond Pesto pasta with penne or any other pasta, and substitute the fennel frond pesto for another of your choice. Or throw in some sun dried tomato or sauté mushrooms instead of the zucchini. Add chilli flakes in the end

Pasta con Finocchietto Selvatico (Penne with wild fennel

Fennel Cucumber Salsa. Rating: 4.84 stars. 56. This is a fresh and unusual salsa. Use it as an appetizer or on grilled meats. The fennel has a surprisingly light flavour. Perfect for summer. Serve with tortillas or sliced baguette. By Jenny Reserve pasta water. Toss the pasta in the sauce along with 1/4 cup of starchy cooking liquid and remaining salt. Turn the heat down to low and sprinkle a little bit of the cheese over the pasta along with half of the fennel fronds, toss, repeat again until the cheese is completely added Fennel Carrot Soup. This soup is perfect as a first course for a special-occasion dinner. It gets its delicious flavor from toasted fennel seeds—a pleasant complement to the carrots, apple and sweet potato. —Marlene Bursey, Waverly, Nova Scotia. Go to Recipe. 4 / 19. Taste of Home

Pasta With Sardines and Fennel Recipe - NYT Cookin

Combine saffron, raisins, and wine in a bowl. Cook onion, fennel bulb, and seeds in oil with salt to taste in a 12-inch heavy skillet over moderate heat, stirring, until fennel is tender, about 15. If you don't have Romanesco and fennel, you can substitute with a mix of cauliflower, broccoli, and celery. If you don't have cherry tomatoes, simply use a can of diced or whole peeled tomatoes. This pasta recipe combines 3 of my favorite things: pasta with fennel, fresh Romanesco, and capers Pasta with Asparagus, Tomatoes and Fennel-frond Pesto Making pesto from fennel fronds produces a fine pesto that covers your pasta or veggies fairly evenly with a dusting of of the chopped up fronds

Pasta con le sarde is a traditional Sicilian dish made with pasta - usually bucatini - olive oil, onion, sardines and anchovies. Other popular additions to add more flavor and texture to the dish often include wild fennel, pine nuts, raisins and saffron Sautè over a medium heat until the onions are translucent and the anchovies have melted. Rinse the raisins and add to the pan along with the pine nuts and the minced fennel. Cook 5 minutes more, then add the sardine fillets. Sautè 3-4 minutes stirring until the fish starts to fall apart. Do not overcook the fish

Fennel spaghetti recipe BBC Good Foo

Place the sliced fennel on a sheet pan, drizzle with olive oil and season with salt and pepper; toss thoroughly to coat. Arrange in a single layer and roast, 18-20 minutes, tossing halfway through, until tender and golden. While the fennel roasts, combine the ricotta cheese and the juice of 2 lemon wedges; season with salt and pepper to taste 1 teaspoon salt, plus more for pasta water. Ground black pepper, to taste. 2 cups lightly packed fennel fronds (usually from 2 fennel bulbs with a good amount of fronds on them) optional: 4-5 mint leaves, torn. about ½ cup extra virgin olive oil. juice of ½ lemon, or to taste. 1 pound penne pasta. 1 cup frozen pea

Squid and Fennel Pasta with Lemon and Herbs Recipe | Bon

Instructions. Roughly chop the feathery fennel fronds. Combined the fronds, garlic, and nuts into a food processor—process until all are finely chopped. Add cheese, pepper flakes and salt. Process, slowly adding the ½ cup of olive oil—check consistency; more oil may be added for a thinner pesto. Add a thin layer of oil on top of the pesto. Sicillian pasta con le sarde got me googling. It's essentially pasta with sardines and anchovies supported by the distinct flavours of fennel, saffron, pine nuts, raisins and breadcrumbs. The friend who suggested it gave me one top tip - 'use those lovely fennel fronds copiously' It is cooked with anchovies, fennel fronds and topped with fried breadcrumbs. He tells me it is Calabrese (from Calabria). I say that it is Sicilian and in fact in Sicilian it is called 'Pasta cca muddica'. But Gus forgets that he has already given me this recipe, he gives it to me every year when I buy the immature bunches of fennel from him Instructions. Preheat the oven to 180°C/350F/gas mark 4. Finely slice the fennel (removing the tops and bottom and keeping some fronds for garnish). Place on a lined baking tray and drizzle with the olive oil, rub to coat evenly and spinkle with a pinch of salt Pasta with Fennel and Baby Collard Greens(makes 2 servings) Bring a pot of salted water to a boil and drop in the pasta. In a wide saute or chef's pan, add the olive oil and garlic and heat until fragrant over medium-high. Add the collard greens and a pinch of salt and pepper and sautee a couple minutes

Cook until the onion is wilted, about 4 minutes. Add the fennel, and cook until it is wilted, about 4 minutes. Add the anchovies, and stir to dissolve them in the oil. Add the escarole, and season with the salt and crushed red pepper. Ladle in ½ cup pasta-cooking water, cover and cook until the escarole is tender, about 5 minutes Chop and reserve 1/4 cup tender fennel fronds. Return the water to a boil for the pasta. Add the olive oil to a large skillet over medium heat. When the oil is hot, add the garlic to the pan, and cook until golden brown, shaking the pan, about 3 minutes. Increase the heat to medium high, scatter the shrimp in the pan, and season with the salt Lay a few stalks and fronds alongside the fish, as a bed, then cook it as you prefer - in the pan or in the oven. The fennel will infuse the fish with its sweet flavor. When you make gratin or casseroles, especially if you use the fennel bulb in the recipe. All you have to do is finely chop the stalks as well and add them to the dish, among. Instructions. Preheat a gas grill to medium-high heat. Arrange fennel slices in a single layer on a platter or baking sheet and brush each side generously with olive oil. Season with salt and pepper to taste. Grill 3-4 minutes per side until just tender (leave undisturbed on each side to get those great grill marks) I think fennel fronds both look and taste a little like dill, but they lean towards anise with a more intense and marvelous flavor. I've used fennel fronds on salmon and shrimp, to flavor a creamy-licious salad dressing and even in pesto! So to me, having both these garden goodies meant it was time for broccoli tuna FENNEL pasta salad

Pasta with Roasted Fennel and Lemon Sprinkles and Sprout

Over medium heat saute the onion and cook until translucent about 5 minutes. Add the garlic and fennel cook stirring occasionally for about 5 minutes. Add liquid, (not the vinegar) salt& pepper, cover and cook over medium low heat until the fennel is just tender. About 10 minutes. If the mixture is quite wet cook longer with the lid removed Add the garlic and sauté another minute, then all the sardines. Stir well and break up the sardine pieces. Cook about 5 minutes. Add the saffron, pine nuts and capers and continue to cook until the pasta is ready. Move the pasta to the pan with the sauce, add the fennel and the lemon zest and juice and toss to coat

What to do with Fennel Fronds - Whole Food Bellie

Add fennel to pasta, along with ½ cup of pasta water and parmesan cheese. Toss until everything comes together. Add 2 tbsp of olive oil, and more pasta water as needed if pasta looks a little dry. Serve with more parmesan, fennel fronds, sprinkle of red pepper flakes, and a drizzle of olive oil if desired • big bunch of fennel fronds • 4 cloves of garlic • olive oil • 500g pasta (spaghetti is best) Method: 1. Take the fronds of herb fennel. Trim away the stalk and chop very finely. 2. Crush or finely chop the garlic cloves. 3. Put both the fennel and the garlic in a bowl and cover with plenty of olive oil and allow to steep for at least.

Top 5 Ways to Use Fennel Stalks & Fronds Kitch

Fennel Fronds Are Delicious! Stop Throwing Them Out! Bon

  1. Stir in the chopped fennel fronds, and remove from the heat. Season to taste with salt and pepper. 3. While the fennel is cooking, preheat the oven to 450 degrees. Oil a baking dish large enough.
  2. Sep 1, 2020 - Explore Kathy Greb's board Fennel pasta sausage recipe on Pinterest. See more ideas about fennel pasta, fennel, sausage recipes
  3. Right now fennel is sweet and in season. The fronds do not have the strong licorice taste so it is perfect for salads as well as this pesto. Select a smaller fennel bulb with lots of feathery, green fronds. Use the bulb in a salad, salad dressing or smoothie. Save the fennel stalks for a stock
  4. How to use fennel frond pesto? Like any pesto, this fennel frond pesto is super versatile and something you'll want to have in your back pocket whenever you want to add fennel flavor to chicken, fish, pork, pasta, sandwiches, salad dressings, dips, grilled or roasted veggies, potatoes, breads, soups, pizza you name it
  5. The fennel fronds have a slight bite to it in the same way that rocket or arugula pesto does but it makes for a wonderful partner to cheese, garlic, pine nuts and oil. I paired it with a green pasta with peas because I'm a bit OCD that way and it was a sublime if overly green dinner
  6. utes until the fennel is completely soft but not brown. Add the zest and juice
  7. utes, and let cool. Place sage, parsley, fennel fronds, olive oil, pepita seeds and salt in blender and blend until smooth. Place in a storage tub with a tight lid and refrigerate until needed
Fall Pasta Recipes | Martha Stewart

How to Use Fennel Stalks and Fronds to Reduce Waste

  1. Reserve some of the pasta cooking water, 1/2 - 1 cup. As you are mixing the pasta with the vegetables, add some of the reserved pasta water, if you think it needs to be loosened up a bit. Serve garnished with fresh parsley and fennel fronds and sprinkle generously with the toasted breadcrumbs
  2. Let fennel and almonds cool slightly. Using an immersion blender, regular blender, or food processor, pulse roasted fennel with fennel fronds, garlic, and 1/2 cup olive oil until a puree forms. Add almonds and 1/4 olive oil and pulse until pureed. Add remaining 1/4 cup olive oil, season with salt, and pulse quickly to combine
  3. utes. Drain the pasta, add to the shrimp sauce and stir to coat the pasta. Taste and adjust the seasonings with salt and black pepper, and sprinkle with the fennel fronds. Transfer to a large warmed bowl and serve immediately. Serves 2
  4. At its best, pasta con le sarde is a perfect interweaving of sweet and savory — the raisins and salt and hot pepper, garlic and onion wilting in olive oil, wild fennel's grassy herbal.
  5. Drain the pasta (reserving 1/2 cup of cooking water) and greens thoroughly and toss with the onion, fennel and kale mixture in the pan-adding pasta water if necessary. Add the lemon juice, season with salt and pepper, and serve immediately. Drizzle each serving with chile oil, fennel fronds, and lots of grated parmigiano-reggiano cheese
  6. ute). Add diced tomatoes (with all of the juices), chickpeas, 1/2 cup water, a couple pinches of salt and several turns of black pepper. Let the sauce come to a boil, reduce heat to low, and simmer partially covered for 15

Angel Hair Pasta with Fennel - Simple Seasona

Strain the cooking liquid into a small saucepan and add the cooked vegetables back to the pot along with the shredded rabbit. Meanwhile, bring a large pot of salted water to a boil to cook the pasta in. Add the olives and preserved lemons to the small saucepan of cooking liquid and heat until simmering. Turn off heat, let steep a few minutes. 1 cup packed fennel fronds. 1/2 cup packed fresh parsley leaves. 1/2 tsp salt. 1/4 cup olive oil. Toast the raw nuts in the oven at 350°F for 5 minutes and stir. Toast for another 3 to 5 minutes, until fragrant but not dark. Place the toasted nuts, garlic, fennel fronds, parsley, and salt in a food processor. Pulse to make a paste

Fragrant Fennel Fronds Pesto - Whole Food Bellie

In a large pot, bring 4 quarts water to a boil. Add 2 tablespoons salt and the pasta, then cook, stirring occasionally, until the pasta is al dente. Reserve 1 cup cooking water, then drain. While the pasta continues to cooks, stir the garlic and crushed chili to taste into the pan with the fennel. Scoop out about 1/4 cup of the boiling pasta water and add to the pan to loosen the sauce. When the pasta is al dente, drain, reserving another 1/4 cup or so of the cooking water Chop enough fennel fronds to measure 1 tablespoon; reserve, discarding the rest of the tops or saving for another use. Core and slice fennel bulbs. Peel and cube potato. Slice shallot; smash garlic cloves and peel. Place vegetables, milk and broth in a Dutch oven. Bring to a boil. Reduce heat; simmer, covered, until tender, 25-30 minutes Pinch of ground fennel. Salt and pepper to taste. Instructions: Preheat the oven to 375 degrees. Pick off the fennel fronds and then cut off the fennel stems. Cut the fennel bulb into eight wedges. Arrange fennel slices in a single layer in a large baking dish and then drizzle with olive oil

Simple Fennel Pasta with Lemon - Vegan on Boar

Pour the fennel and fresh garlic mix on top of the strained pasta. Blend and adjust seasoning. Grate the Parmesan cheese. Add most of it to the mixed pasta. If you choose, drizzle some hazelnut or walnut oil on top of the pasta and blend. The nut oil blends wonderfully with the braised fennel 1. Put a large pot of salted water on to boil. 2. Heat 1 tablespoon of olive oil in a non-stick frying pan. 3. Add the crushed garlic and fry for a minute until starting to soften. 4. Add the chopped fennel and fry for 10-15 minutes, stirring often, over a medium heat. 5 Add sliced fennel, onion, garlic, oregano, salt and pepper. Cook until the onions and fennel are golden and caramelized. Add the tomato paste, chopped tomatoes, and meat. Stir and cook until the tomato paste has darkened and is aromatic. Bring to a boil, reduce to simmer, and cook until the sauce thickens slightly There are many recipes for pasta with lentils, a multitude of which are thick and stewlike, more lentil than pasta. This one emphasizes the pasta. The hearty lentil topping is a bit like a Bolognese ragù, and the addition of fennel — seeds, bulb and chopped green fronds — gives it surprising brightness and zest

Drain the pasta. Without shaking all of the water out of the colander pour the pasta into the pan and toss it with the sauce. This allows for the pasta to cook a little longer in the sauce and to absorb the flavor. Take the pan off of the heat and toss with the toasted bread crumbs and chopped fennel fronds. Serve immediately 50 fennel recipes for fronds in need. If you're an aniseed fan, fennel has that natural sweet flavour that works in many different dishes, and can be used from its seed to its bulb to its fronds and even its pollen. Pastas, salads roasts and even desserts - here are 50 recipes that use up this versatile veg Add the leek, chopped fennel, chile, and a large pinch of kosher salt. Increase the heat to medium and cook until the fennel and leeks are very soft but not browned, stirring occasionally, about 5 minutes. Remove and discard the chile. Add the remaining 1 tablespoon olive oil, tomatoes, and a large pinch of kosher salt to the pan Fennel Fronds - freeze or dry NYChristopher | Aug 6, 2008 07:35 PM 12 I have more fennel fronds than I can presently use so I'm wondering: those excess fronds, do I freeze them or dry them out, say, low temp in the oven for several hours or even laying them out to dry

Pasta with Fennel, Kale, and Lemon - A Beautiful Plat

Rigatoni With Fennel and Anchovies Recipe Bon Appéti

Cook pasta in plenty of water, drain and keep aside. Just follow the package instructions and cook it al dente. Chop the fennel bulb into thin slices. Also finely chop the fennel leaves and keep aside. Heat olive oil in a pan and add the fennel seeds. Add the chopped onions and garlic. Saute until the onions are translucent 1 small fennel bulb, thinly sliced, some fronds reserved for garnish 3/4 teaspoon kosher salt, divided, plus more to taste 2 cloves garlic, minced or finely grate Carefully still the pasta into the sauce to ensure all the pasta is covered and mixed in. Add a little extra pasta water if too thick. Serve the pasta into bowls and pass over the freshly grated parmigiano reggiano; garnish with fennel fronds and serve

2 cups fennel bulb thinly sliced. 1 15.5 oz can cannellini beans drained and rinsed. fennel fronds (optional) Parmigiano Reggiano cheese grated (optional) Directions. Preheat oven to 425°F. Cook pasta according to package directions. Place pasta in large bowl; set aside. Meanwhile, for pesto place fennel fronds and almonds in bowl of food. Add the pasta to the white sauce and fennel mix. Fold the sliced Parma ham into the mix. Add approximately 160ml/5.4floz of pasta water to loosen. Transfer to the baking dish and sprinkle with Parmigiano Reggiano. Bake for approximately 15 minutes until it is golden brown on top. Garnish with the chopped fennel fronds Cook until a golden brown on both sides. Add a touch more oil if needed. Turn the heat down to medium and stir in the garlic, chilli flakes, and chopped basil stalks. Cook for a couple of minutes and then add the white wine vinegar and tinned tomatoes. Simmer for 10-15 minutes Drain the pasta, reserving 1/4-1/2 cup of the pasta water. Add the noodles to the creamy fennel pan and toss to coat, adding a pinch or two of salt, pepper, squeeze of lemon juice and pasta water as needed. Serve each portion with a generous grate of the parmesan and a few fennel fronds

Whole Wheat Pasta with Fennel, Peas and Arugula | Stanford

Pasta with Sausage, Fennel and Sourdough Breadcrumbs

Boil for about 8 1/2 minutes, or just about two minutes shy of al dente. Reserve 2 1/2 cups of the starchy pasta water, and drain the pasta into a colander. Meanwhile, set the pot with fennel & onion mixture over medium-low heat and add heavy cream, red pepper flakes, and a 1/2 teaspoon black pepper, stirring to combine Drain the pasta and add it right back into the large pot. Pour the sauce over top and gently toss until well-combined. Season with salt to taste. Serve the pasta back in the pan or in a pasta bowl. Garnish with a drizzle of olive oil, a squeeze of lemon juice, a few fennel fronds, a little lemon zest, and a pinch of red pepper flakes

Fettucine Fennel Frond Pesto Pasta Recipe Pepper On Pizz

Boil the wild fennel leaves for 10 minutes in plenty of salted water. Drain then chop them, and place in a pan with extra-virgin olive oil and the chopped onion along with the raisins and pine nuts. Cook for 15 minutes then add the stewed sardines and mix well. Boil the pasta in the same water used for the fennel until al dente Set aside and mix through the sugar. Warm the oil in a medium skillet/frying pan and add the garlic. Cook for a minute then add the fennel, pine nuts, raisins, tomato paste and anchovies. Cook over a medium heat, stirring regularly, while you cook the pasta. Cook the pasta in the water from cooking the fennel until al dente

Add onion, sliced fennel, garlic, and salt to pan; season with pepper. Cook, stirring occasionally, until onion is soft and light golden, 9 to 10 minutes. Add sardines; stir in lemon zest and juice. Chop reserved fennel fronds; stir into mixture Drop pasta into boiling water and cook per the package instructions - fine of course to do this simultaneously as you cook the sauce! Add 2/3 of the sauce to the cooked & drained pasta, and toss with almost all the breadcrumbs and fennel fronds. Place the mixed pasta and sauce in a serving bowl, and top with remaining sauce, crumbs and fronds

Fennel Recipes Allrecipe

  1. Brew fennel tea. Steep the fronds in hot water. If you have some dried fennel seeds, toss some of those in also. Add to broth. Here is my recipe for vegetable broth from scraps. Whir up some pesto. In a food processor, whir together fronds, garlic, salt, olive oil and nuts. Use the stalks in the same way as scallions
  2. utes, stirring occasionally until thickened. Meanwhile, cook ZENB Pasta as directed on package. Drain. 3. Remove pot from heat; stir in pasta, orange zest, juice, cheese and
  3. utes. Mix in arugula until bright green and wilted, about 1
  4. Pasta with Sausage and Fennel Fronds - Erica Julso . utes. Add shrimp, tossing rapidly an additional 2 ; utes. Drain the pasta, add to the shrimp sauce and stir to coat the pasta. Taste and adjust the seasonings with salt and black pepper, and sprinkle with the fennel fronds. Transfer to a large warmed bowl and serve immediately

INGREDIENTS. 4 ounces pancetta, chopped; 1 large onion, chopped fine; 1 large fennel bulb, 2 tablespoons fronds chopped, stalks discarded, bulb halved, cored, and chopped fine, divided; 4 garlic clove, minced; 1½ teaspoons table salt, plus salt for cooking pasta; 2 teaspoons minced fresh thyme; 1 teaspoon pepper; ⅓ cup heavy cream; 1 (1½-pound) boneless pork butt roast, well trimmed and. Step 1. Put the pasta water on first. While it's getting hot, trim the stalks from the fennel bulb. Pluck off any of the frilly fronds, chop, and set aside. Cut the bulb into roughly quarter inch chunks. Put the tomatoes in a bowl and use your hands to break them up

Decorate any fennel pasta, frittata, salad or slaw you make with some of the fresh and beautiful green fronds. You'll likely have too many, so here's a tip: Tie the remaining fronds in some. Add chopped garlic, fennel, onion and saffron, and stir occasionally until fennel and onion are tender (10-12 minutes; add a splash of water if sticking). Add wine, sardines, anchovies and strattu, and simmer until oil separates from sauce (5-6 minutes). Add raisins and reduce heat to low. 3. Cook spaghetti in a large saucepan of boiling salted. Remove pasta with a strainer or spider and keep water at a boil. Reserve at least ½ cup water. Set pasta aside. Step 2. In the same pot of boiling water, blanch asparagus until slightly softened, about 2 minutes. Transfer to ice bath. Step 3. Heat oil in a large cast iron skillet. Cook onions and fennel until translucent, about 9 minutes Fennel fronds, for garnish . Cook pasta according to package directions until al dente, omitting salt and fat. Drain pasta, reserving 1/2 cup cooking liquid. Set aside. While the pasta cooks, heat a large saute pan over medium-high heat. Season salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add 1 tablespoon oil to pan; swirl to coat Simmer until fennel is tender when pierced, 20 to 25 minutes. Transfer fennel to a shallow casserole, 9 to 10 inched wide; lay cut side up. Boil broth, uncovered, on high heat until reduced to about 1/2 cup. Stir in about half the fennel leaves. Spoon mixture evenly over fennel. Mash cheese with bread crumbs. Dot mixture evenly over fennel

Pasta with Fennel and Sausage - Cooking for Keep

Add tomatoes and bring to a full rolling boil, then add pasta and lower the heat to a simmer. Cook pasta to al dente, 8 to 10 minutes, then wilt in greens. Stir in a big handful of pecorino. Top with the fennel fronds and more cheese and serve Add fennel, garlic, sugar, red pepper, and 1/4 teaspoon salt. Stir well, cover, and cook 5 minutes or until tender and brown, stirring occasionally. Stir in tomatoes and cook 5 minutes. Add shrimp.

Halve fennel bulb lengthways and cut each half into 5mm-thick wedges. Return saucepan to heat and add remaining oil. Add fennel wedges and stem and cook, stirring regularly, for 5 minutes or until golden. Add wine and half the zest, then cook for a further 2 minutes or until wine has reduced by half Scoop two of the avocados and place the avocados and pesto in the bowl of a food processor. Pulse until the sauce is smooth and creamy. Peel and slice the remaining avocado, and set aside. Heat the olive oil in a sauté pan over medium-low heat. Cook the sausage for 3 to 4 minutes, or until browned on all sides 3. While pasta is cooking, place sliced fennel bulb on a lined baking sheet, drizzle with 1 Tbsp oil and season with ¼ tsp salt and pepper to taste. Toss to coat evenly then spread in an even layer. Roast in oven for 20 minutes, or until softened and the edges have browned. Turn halfway through baking. . Roasted Fennel Rainbow Pasta Sala

Braised Garlicky Fennel | Italian Food Forever