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Mostaccioli with Fennel
(Serves 4)
(Serves 4)
12 ounces mostaccioli, penne, ziti, or similar-size pasta
6 tablespoons olive oil
1 large fennel bulb, cut into thin slices
Crushed red pepper flakes, to taste
1 cup fresh breadcrumbs, toasted *
5 garlic cloves, minced
Salt and pepper
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
Extra olive oil for drizzling
Grated pecorino cheese
Cook the pasta in boiling salted water until al dente.
Drain; reserve about 1 cup of the pasta cooking water.
Heat the olive oil in a large skillet over medium heat.
Add the fennel and red pepper flakes.
Saute for 10 to 12 minutes, or until the fennel begins to carmelize.
Add breadcrumbs and garlic.
Season the mixture with salt and pepper.
Saute another 2 to 3 minutes.
Stir in the cooked mostaciolli.
Add some of the reserved pasta water; just enough to moisten it.
Stir in the mint and parsley.
Transfer the mixture to a serving platter.
Drizzle with some olive oil.
Serve with grated pecorino cheese.
* To Toast Fresh Breadcrumbs:
Spread fresh bread crumbs on a microwave-safe plate.
Microwave on high in 1-minute intervals, tossing in between, until beginning to
turn golden, 2 to 3 minutes.
6 tablespoons olive oil
1 large fennel bulb, cut into thin slices
Crushed red pepper flakes, to taste
1 cup fresh breadcrumbs, toasted *
5 garlic cloves, minced
Salt and pepper
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
Extra olive oil for drizzling
Grated pecorino cheese
Cook the pasta in boiling salted water until al dente.
Drain; reserve about 1 cup of the pasta cooking water.
Heat the olive oil in a large skillet over medium heat.
Add the fennel and red pepper flakes.
Saute for 10 to 12 minutes, or until the fennel begins to carmelize.
Add breadcrumbs and garlic.
Season the mixture with salt and pepper.
Saute another 2 to 3 minutes.
Stir in the cooked mostaciolli.
Add some of the reserved pasta water; just enough to moisten it.
Stir in the mint and parsley.
Transfer the mixture to a serving platter.
Drizzle with some olive oil.
Serve with grated pecorino cheese.
* To Toast Fresh Breadcrumbs:
Spread fresh bread crumbs on a microwave-safe plate.
Microwave on high in 1-minute intervals, tossing in between, until beginning to
turn golden, 2 to 3 minutes.
Fennel is native to the Mediterranean region, but has become widely naturalised in many parts of the world. This anise-flavored member of the parsley family is
one of Italy's most popular vegetables. Fennel has a bulbous base, stalks like celery, and feathery leaves that look like dill. The bulb, the leaves, and the seeds of
the fennel plant are edible. The crisp and slightly sweet bulb is delicious served raw in salads. When sautéed, roasted, or grilled, the flavor mellows and the
texture softens. Look for smooth white bulbs that are firm and free of cracks or brown spots.
Fennel is popular in the food of Tuscany and the South. Fennel seeds are used to flavor pork dishes and the famous Tuscan salami called la finocchiona, as well
as other fresh and preserved sausages. In Puglia and other southern regions, fennel seeds are often used to make taralli (savory crackers), as well as bread
and cookies.
one of Italy's most popular vegetables. Fennel has a bulbous base, stalks like celery, and feathery leaves that look like dill. The bulb, the leaves, and the seeds of
the fennel plant are edible. The crisp and slightly sweet bulb is delicious served raw in salads. When sautéed, roasted, or grilled, the flavor mellows and the
texture softens. Look for smooth white bulbs that are firm and free of cracks or brown spots.
Fennel is popular in the food of Tuscany and the South. Fennel seeds are used to flavor pork dishes and the famous Tuscan salami called la finocchiona, as well
as other fresh and preserved sausages. In Puglia and other southern regions, fennel seeds are often used to make taralli (savory crackers), as well as bread
and cookies.
How to Cut a Fennel Bulb:
Cut the stalks and fronds off the bulb. The fibrous stalks can be used to flavor fish stock.
The fronds can be used to garnish any dish that contains fennel.
If the bulb is discolored or tough, discard the outer layer.
Set the bulb on its flat bottom, top side up, then cut it in half.
If you want pieces to stay together for grilling, keep the root end intact.
Otherwise, trim about a half inch off the root end and cut out the core.
For slices:
Set the fennel halves cut side down. Cut each half perpendicular to the fibers into 1/4-inch-thick slices.
For wedges:
Cut each fennel half lengthwise to make quarters. Cut each quarter lengthwise into thin wedges.
Cut the stalks and fronds off the bulb. The fibrous stalks can be used to flavor fish stock.
The fronds can be used to garnish any dish that contains fennel.
If the bulb is discolored or tough, discard the outer layer.
Set the bulb on its flat bottom, top side up, then cut it in half.
If you want pieces to stay together for grilling, keep the root end intact.
Otherwise, trim about a half inch off the root end and cut out the core.
For slices:
Set the fennel halves cut side down. Cut each half perpendicular to the fibers into 1/4-inch-thick slices.
For wedges:
Cut each fennel half lengthwise to make quarters. Cut each quarter lengthwise into thin wedges.
Fennel (Finocchio) Recipes
RECIPES
Sicilian Orange and Fennel Salad
Baked Fennel with Parmesan
Fennel Gratin
Fennel and Green Beans
Sauteed Fennel with Garlic
Mostaccioli with Fennel
Gemelli with Fennel and Sausage
Sicilian Orange and Fennel Salad
Baked Fennel with Parmesan
Fennel Gratin
Fennel and Green Beans
Sauteed Fennel with Garlic
Mostaccioli with Fennel
Gemelli with Fennel and Sausage
Sicilian Orange and Fennel Salad
(Serves 6)
(Serves 6)
This salad from Sicily is especially nice in the winter. The crunchy fennel
and juicy oranges make a very refreshing and colorful salad.
1/2 large red onion, thinly sliced
1 fennel bulb, trimmed, cut into thin slices
12 to 15 Kalamata olives, coarsely chopped
4 oranges, peeled, cut into 1/4-inch slices and cut in half
Dressing:
1 tablespoon raspberry vinegar
3 tablespoons olive oil
Salt and pepper
Whisk the dressing ingredients together in a bowl.
Add the onion, fennel, and olives; toss gently to coat.
Arrange the orange slices on a serving platter.
Top with the fennel mixture.
and juicy oranges make a very refreshing and colorful salad.
1/2 large red onion, thinly sliced
1 fennel bulb, trimmed, cut into thin slices
12 to 15 Kalamata olives, coarsely chopped
4 oranges, peeled, cut into 1/4-inch slices and cut in half
Dressing:
1 tablespoon raspberry vinegar
3 tablespoons olive oil
Salt and pepper
Whisk the dressing ingredients together in a bowl.
Add the onion, fennel, and olives; toss gently to coat.
Arrange the orange slices on a serving platter.
Top with the fennel mixture.
Baked Fennel with Parmesan Cheese
(Serves 4 to 6)
2 large fennel bulbs, cut in half
4 tablespoons butter
1/2 cup grated Parmesan cheese
Cook the fennel in boiling water until tender, about 10 minutes.
Preheat oven to 400 degrees F.
Cut the fennel bulbs lengthwise into 4 to 6 pieces.
Place them in a buttered baking dish.
Do the top with butter; sprinkle with the Parmesan cheese.
Bake until the cheese is golden brown, about 20 minutes.
(Serves 4 to 6)
2 large fennel bulbs, cut in half
4 tablespoons butter
1/2 cup grated Parmesan cheese
Cook the fennel in boiling water until tender, about 10 minutes.
Preheat oven to 400 degrees F.
Cut the fennel bulbs lengthwise into 4 to 6 pieces.
Place them in a buttered baking dish.
Do the top with butter; sprinkle with the Parmesan cheese.
Bake until the cheese is golden brown, about 20 minutes.
Fennel Gratin
(Serves 4)
2 large fennel bulbs
1-1/4 cups milk
1 tablespoon butter
1 tablespoon flour
Salt and pepper
1/2 cup dry breadcrumbs
3 ounces grated Gruyere, Parmesan or pecorino cheese
Preheat oven to 475 degrees F.
Butter a small baking dish.
Cut the fennel bulbs into quarters; place them in a large saucepan.
Add the milk to the saucepan; bring the milk to a simmer.
Cook for 10 to 15 minutes, or until the fennel is tender.
Remove the fennel with a slotted spoon, reserving the milk.
Arrange the fennel in the baking dish.
Melt the butter in a small saucepan.
Stir in the flour and then gradually whisk in the reserved milk.
Season the sauce with salt and pepper; stir until thickened.
Pour the sauce over the fennel.
Sprinkle with the breadcrumbs and grated cheese.
Bake about 20 minutes or until browned.
(Serves 4)
2 large fennel bulbs
1-1/4 cups milk
1 tablespoon butter
1 tablespoon flour
Salt and pepper
1/2 cup dry breadcrumbs
3 ounces grated Gruyere, Parmesan or pecorino cheese
Preheat oven to 475 degrees F.
Butter a small baking dish.
Cut the fennel bulbs into quarters; place them in a large saucepan.
Add the milk to the saucepan; bring the milk to a simmer.
Cook for 10 to 15 minutes, or until the fennel is tender.
Remove the fennel with a slotted spoon, reserving the milk.
Arrange the fennel in the baking dish.
Melt the butter in a small saucepan.
Stir in the flour and then gradually whisk in the reserved milk.
Season the sauce with salt and pepper; stir until thickened.
Pour the sauce over the fennel.
Sprinkle with the breadcrumbs and grated cheese.
Bake about 20 minutes or until browned.
Fennel and Green Beans
(Serves 4 to 6)
(Serves 4 to 6)
1 pound green beans, trimmed
2 tablespoons olive oil
1 large fennel, trimmed and cut into 1/2-inch thick slices
Fennel fronds reserved for garnish
Salt and pepper
3 tablespoons orange juice
Zest from half an orange
1/4 cup sliced almonds, toasted
Preheat oven to 400 degrees F.
In a bowl, toss green beans with 1 tablespoon oil; set aside.
On a baking sheet, toss fennel slices with 1 tablespoon oil.
Season the fennel with salt and pepper.
Bake the fennel for 15 minutes.
Turn the fennel slices over and add the green beans.
Bake for another 15 minutes.
Transfer the vegetables to a serving platter.
Drizzle orange juice over the fennel and beans.
Top with the orange zest, almonds, and reserved fennel fronds.
2 tablespoons olive oil
1 large fennel, trimmed and cut into 1/2-inch thick slices
Fennel fronds reserved for garnish
Salt and pepper
3 tablespoons orange juice
Zest from half an orange
1/4 cup sliced almonds, toasted
Preheat oven to 400 degrees F.
In a bowl, toss green beans with 1 tablespoon oil; set aside.
On a baking sheet, toss fennel slices with 1 tablespoon oil.
Season the fennel with salt and pepper.
Bake the fennel for 15 minutes.
Turn the fennel slices over and add the green beans.
Bake for another 15 minutes.
Transfer the vegetables to a serving platter.
Drizzle orange juice over the fennel and beans.
Top with the orange zest, almonds, and reserved fennel fronds.
Sauteed Fennel with Garlic
(Serves 4)
2 medium fennel bulbs
3 tablespoons olive oil
4 garlic cloves, minced
Salt and pepper
2 tablespoons chopped fresh parsley
Trim the stems and fronds from the fennel bulbs.
Mince and reserve 1 tablespoon of the fronds.
Cut the bulb into 1/2-inch think slices.
Heat the oil in a large skillet over medium heat.
Add the garlic and saute for 1 minute.
Add the fennel slices and toss to coat with the oil.
Cook, stirring often, until the fennel is lightly golden, 10-12 minutes.
Season with salt and pepper.
Stir in the reserved fennel fronds and the parsley; serve.
(Serves 4)
2 medium fennel bulbs
3 tablespoons olive oil
4 garlic cloves, minced
Salt and pepper
2 tablespoons chopped fresh parsley
Trim the stems and fronds from the fennel bulbs.
Mince and reserve 1 tablespoon of the fronds.
Cut the bulb into 1/2-inch think slices.
Heat the oil in a large skillet over medium heat.
Add the garlic and saute for 1 minute.
Add the fennel slices and toss to coat with the oil.
Cook, stirring often, until the fennel is lightly golden, 10-12 minutes.
Season with salt and pepper.
Stir in the reserved fennel fronds and the parsley; serve.
Gemelli with Fennel and Sausage
(Serves 4)
2-3 tablespoons olive oil
4 links Italian sausage, removed from casings
1 fennel bulb, thinly sliced
1 medium onion, thinly sliced
Crushed red pepper flakes, to taste
Salt and pepper
2 garlic cloves, minced
1/2 cup chicken broth
1-1/2 to 2 cups marinara sauce
8 ounces gemelli, cooked 2 minutes less than required time
Grated Parmesan cheese for serving
Heat 2 tablespoon olive oil in a large skillet over medium-high heat.
Add the sausage, breaking it up with a wooden spoon.
Saute the sausage for about 5 minutes, or until well browned.
Transfer the sausage to a paper-towel lined plate; set aside.
If the skillet is dry, add a little more olive oil to it.
Add the fennel, onion, red pepper flakes, salt and pepper.
Saute the mixture over medium heat 5-6 minutes, until tender but not brown.
Add the garlic and sauté for another minute.
Return the sausage to the skillet; add the chicken broth.
Cook until the liquid is almost all evaporated.
Stir in the marinara sauce; bring to a simmer.
Add the cooked pasta and continue cooking for 2 minutes.
Transfer to a serving bowl; serve with grated Parmesan cheese.
(Serves 4)
2-3 tablespoons olive oil
4 links Italian sausage, removed from casings
1 fennel bulb, thinly sliced
1 medium onion, thinly sliced
Crushed red pepper flakes, to taste
Salt and pepper
2 garlic cloves, minced
1/2 cup chicken broth
1-1/2 to 2 cups marinara sauce
8 ounces gemelli, cooked 2 minutes less than required time
Grated Parmesan cheese for serving
Heat 2 tablespoon olive oil in a large skillet over medium-high heat.
Add the sausage, breaking it up with a wooden spoon.
Saute the sausage for about 5 minutes, or until well browned.
Transfer the sausage to a paper-towel lined plate; set aside.
If the skillet is dry, add a little more olive oil to it.
Add the fennel, onion, red pepper flakes, salt and pepper.
Saute the mixture over medium heat 5-6 minutes, until tender but not brown.
Add the garlic and sauté for another minute.
Return the sausage to the skillet; add the chicken broth.
Cook until the liquid is almost all evaporated.
Stir in the marinara sauce; bring to a simmer.
Add the cooked pasta and continue cooking for 2 minutes.
Transfer to a serving bowl; serve with grated Parmesan cheese.
| Ceramic blades ground to microscopic precision by diamond wheels for rock-like edge with excellent sharpness retention. Blades are totally impervious to acids, juices, oils, salts or other elements; will never rust. Mandoline features 4 slicing thicknesses, protective handguard, and corner notches to secure it on bowls |
