Do you mean the whole fresh buld (Finocchio)? If so my mom and aunt's always added it to olive salad and antipasto.I never tried fennel until about a year ago and discovered I really like it, especially cooked. Anyone have a tnt recipe they'd like to share?
Why yes, I do.I never tried fennel until about a year ago and discovered I really like it, especially cooked. Anyone have a tnt recipe they'd like to share?
Do you mean the whole fresh buld (Finocchio)? If so my mom and aunt's always added it to olive salad and antipasto.
Barb,
I did some chicken breasts with a white wine sauce and fennel.
I will try to find it when I get home.
Fennel ,,,isn't that that one that taste like licorice??
While my mom adores raw fennel thinly sliced in salads, I much prefer it cooked. My favorite way to prepare it - especially to accompany a grilled steak - is to trim & halve the bulbs lengthwise, & then poach them in chicken broth/stock until just knife-tender. Drain (& of course save the fennel-infused chicken broth for another use). I then - believe it or not - just microwave some of my favorite blue cheese dressing (Marie's) until hot & serve the hot blue cheese dressing atop the poached fennel. Delicious!!
Damn, Breezy! That sounds so good maybe even I would like it!
Hmmmm, what else could I do that with, though? Maybe celery root. Or jicama?
Lee
Why yes, I do.
I used fennel seed tho..
These were .. gotta make them again sometime..
Indian Home Fries
http://www.grouprecipes.com/11284/indian-home-fries.html
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View attachment 13710
http://www.williams-sonoma.com/recipe/tip/all-about-fennel.html
I keep forgeting to buy some. today I will get some.
Your welcome.
I don't use orecciette much, and am trying to think of a replacement pasta. I don't even use bowties/farfelle or elbows either. For some reason those 2 types turn me off.
Maybe medium shells/conchiglie or cavatelli?
I can't do pics, so if you try it, please post.