Fennel

Roasted Fennel Pasta with Ricotta

INGREDIENTS:

  • 10 ounces fresh linguine

  • 1 fennel bulb

  • 1 tablespoon olive oil

  • 2 tablespoons butter

  • ⅓ cup part-skim ricotta cheese

  • 3 cloves garlic minced

  • 1 lemon zested and quartered

  • ¼ cup chopped parsley

  • 1 shallot minced

  • ¼ cup breadcrumbs

  • Salt and Pepper

PREPARATION:

  1. Preheat the oven to 450°F.

  2. Heat a medium pot of salted water to boiling on high.

  3. Pick off and mince a few of the fennel fronds. Cut off and discard the fennel stems. Halve and core the fennel bulb; slice into ½-inch-thick strips. 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.

  4. While the fennel roasts, combine the ricotta cheese and the juice of 2 lemon wedges; season with salt and pepper to taste.

  5. In a large skillet, melt butter over medium heat. Add garlic, shallot and half the parsley. Cook until fragrant and softened. Add the breadcrumbs and toast over medium heat, until browned. Season with salt and pepper to taste, and transfer to a small bowl. Wipe out the pan.

  6. In the now clean skillet, combine lemon zest, juice of remaining two lemon wedges, ½ cup water, and 2 tablespoons olive oil; heat to boiling on high heat and stir to combine. Remove from heat.

  7. Boil the pasta until just short of al dente. Reserving ¼ cup of the pasta cooking water, drain the pasta and add it to the skillet of sauce. Add the roasted fennel, minced fennel fronds and reserved cooking water. Cook on medium-high, stirring occasionally, until the pasta is well coated in the sauce.

  8. Remove from heat and season with salt and pepper, to taste, top with breadcrumb mixture, a dollop of the ricotta mixture, and remaining chopped parsley.

Cabbage and Fennel Slaw

INGREDIENTS:

  • 1/4 small head red cabbage (about 1 pound), shredded

  • 1 large fennel bulb, trimmed, halved, and sliced very thin

  • 2 large carrots, shredded

  • 1/4 cup thinly sliced scallion greens (from 2 scallions)

  • 1 teaspoon minced peeled fresh ginger

  • 1/4 cup fresh orange juice

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons cider vinegar

  • Coarse salt and ground pepper

PREPARATION:

  1. In a large bowl, toss together cabbage, fennel, carrots, and scallion greens.

  2. In a small bowl, whisk together ginger, orange juice, oil, and vinegar; season with salt and pepper.

  3. Pour dressing over vegetables and toss to coat completely. Refrigerate at least 30 minutes (or up to 1 1/2 hours).

  4. Toss slaw before serving.

Sautéed Cabbage with Fennel and Garlic

INGREDIENTS:

  • 1 small head cabbage (1 1/4 pounds), cored and sliced thin

  • 1 tablespoon extra-virgin olive oil

  • 1 fennel bulb, fronds minced, stalks discarded, bulb halved, cored, and sliced thin

  • Salt

  • 2 garlic cloves, minced to paste

  • 1/4 teaspoon red pepper flakes

  • 2 teaspoon lemon juice

  • 2 tablespoon grated Parmesan cheese

PREPARATION:

  1. Place cabbage in large bowl and cover with cold water; let stand for 3 minutes. Drain cabbage well and set aside. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add fennel bulb and 1/4 teaspoon salt and cook, stirring occasionally, until softened, 8 to 10 minutes. Add garlic and pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Transfer fennel mixture to small bowl.

  2. Return now-empty skillet to medium-high heat, add 1 tablespoon oil, and heat until shimmering. Add cabbage and sprinkle with 1/2 teaspoon salt. Cover and cook, without stirring, until cabbage is wilted and lightly browned on bottom, about 3 minutes.

  3. Stir and continue to cook, uncovered, until cabbage is crisp-tender and lightly browned in places, about 4 minutes longer, stirring once halfway through cooking. Remove skillet from heat. Stir in fennel mixture, reserved fennel fronds, and lemon juice. Season with salt to taste, transfer to serving bowl, drizzle with remaining 1 tablespoon oil, and sprinkle with Parmesan. Serve.

Raw and Roasted Carrots and Fennel

INGREDIENTS:

  • 1 large fennel bulb, halved lengthwise and divided

  • 1 bunch small carrots, divided

  • 1 bunch scallions, halved crosswise and divided

  • 5 tablespoons olive oil, divided

  • 1/2 teaspoon kosher salt, divided

  • 1/2 teaspoon black pepper, divided

  • 3 tablespoons fresh lemon juice

  • 1 cup chopped fresh cilantro (tender leaves and stems, from 1 bunch)

  • 3 ounces feta cheese, crumbled (about 3/4 cup)

  • 1/4 cup toasted unsalted pistachios, chopped

PREPARATION:

  1. PreheaPreheat oven to 425°F.

  2. Cut one of the fennel bulb halves into 1/2-inch-thick wedges, and place on a parchment paper-lined baking sheet. Scrub carrots (do not peel), and add half of carrotsto fennel wedges. Add half of scallionsand 3 tablespoons olive oil. Sprinkle with 1/4 teaspoon each salt and pepper; toss to coat. Roast at 425°F for 18 minutes or until carrots and fennel are completely tender and scallions begin to char, tossing occasionally. Remove from oven; cool to room temperature.

  3. Thinly slice remaining carrots, fennel, and scallions diagonally into 3-inch-long pieces; place in a large bowl.

  4. Add cooled roasted vegetables to raw vegetables in bowl. Add juice and cilantro; toss. Sprinkle with remaining 1/4 teaspoon each salt and pepper; drizzle with remaining 2 tablespoons olive oil, and top with feta and pistachios. Serve immediately, or let stand at room temperature 1 hour.

Angel Hair with Fennel Pesto

INGREDIENTS:

  • 2 tablespoons fennel seeds

  • 1/2 teaspoon crushed red pepper flakes

  • 6 tablespoons olive oil, divided

  • 1 yellow onion, finely chopped

  • 2 fennel bulbs, trimmed, cored, and finely chopped (core, outer layers, and fronds reserved; stalks discarded)

  • 1/2 cup store-bought tomato sauce

  • 1/2 cup white wine

  • 1/2 teaspoon salt

  • 1/2 cup currants

  • 1/2 cup unseasoned bread crumbs, lightly toasted

  • 1/2 cup finely chopped fennel fronds (from fennel above)

  • 1 tablespoon dried oregano

  • 1 pound angel hair pasta (capellini)

PREPARATION:

  1. Preheat the oven to 375°F.

  2. Dry-roast the fennel seeds in a heavy-duty sauce pot over medium-high heat, until they become slightly browned and give off a nutty aroma, 30 seconds to 1 minute. Add the crushed red pepper, and give a stir or two. Don’t let the flakes burn.

  3. Add 4 tablespoons of the olive oil and the onion. Sauté until the onion begins to soften, 3 to 5 minutes. Add the chopped fennel. Sauté for another 5 minutes. Add the tomato sauce, wine, and salt, and stir. Cover, and transfer to the oven. Bake for 20 to 30 minutes.

  4. Meanwhile, place the fennel cores and outer layers in 6 quarts of salted water, and bring to a boil.

  5. Remove the pot from the oven (the vegetables should be thoroughly soft), and coarsely purée the sauce with an immersion blender. Add the currants, stir, return the pot to the stovetop over low to medium-low heat, and simmer, uncovered, for another 10 minutes. Meanwhile, make the garnish. Combine the remaining 2 tablespoons olive oil, the bread crumbs, fennel fronds, and oregano in a bowl, and toss to mix.

  6. When the water has come to a boil, remove and discard the fennel, and add the angel hair. Drain the pasta after about 1 minute, when it’s just short of al dente, reserving 1 cup or so of the cooking water. Return the angel hair to the pot, and set it over medium heat. Add the fennel sauce to the pasta, and toss to incorporate. Add some of the reserved cooking water if needed to help incorporate the sauce and finish cooking the pasta. Serve in shallow bowls, topping each with a “halo” of garnish.