![]() Fennel and tuna skewersĪ quick and easy recipe – great for lunches or informal dinners. Once ready, blend them with a tablespoon of oil, chopped chives, salt, pepper, a tablespoon of mustard and two tablespoons of water. Simply boil the fennel in salted water with a slice of lemon. With fennel, you can even make an excellent sauce for grilled meat. Serve with a sprinkling of grated orange peel. Once soft, remove the excess water, add 2 tablespoons of brown sugar and ½ cup of orange juice to caramelize the fennel. To make it, simply cut the fennel into segments, which you’ll add to a pot with a little oil and ½ cup of water. Caramelized fennelĪn impressive side dish. Sauté all the ingredients in a pot with a tablespoon of extra-virgin olive oil. ![]() Add the sliced fennel, the cherry tomato confit with their cooking liquid, and some crumbled taralli. Then chop them and place them on the bottom of a bowl. Fry the sea bream fillets in a pan with a drizzle of oil and a pinch of salt. Then boil the fennel for 8 minutes and dice. Once ready, remove them from the oven with their cooking liquid. Add a drizzle of oil and bake at 212☏ (100☌) for about two hours. Start by preparing the tomato confit, adding sliced cherry tomatoes to a baking sheet sprinkled with a pinch of salt and sugar. You can make this appetizer or second course in advance. Add a sprinkling of Parmigiano Reggiano and bake at 355☏ (180☌) for 10 minutes (enough time for the cheese to melt). Once cooked, transfer to a buttered baking sheet with some sautéed chopped sausage. Savory fennel with sausage and Camembert cheeseĪ first course that works as a full meal or an informal lunch! First boil the fennel for 8 minutes until cooked but still crunchy. Transfer the shelled clams, their filtered liquid, a tablespoon of oil, the boiled cauliflower and a handful of chopped parsley back into a pot. Once opened, filter the clams from the cooking liquid. Heat the clams in a pot with a little oil. Separately, reduce the cauliflowers into small florets and boil them for ten minutes. Add a tablespoon of fresh cream and blend. Then drain and fry in a pan with a drizzle of oil and a clove of garlic. Prepare the fennel cream by boiling the fennel in salted water for ten minutes. Fennel vellutata with cauliflower and clamsįor a refined dinner. If desired, you can add a sprinkling of tuna roe to garnish. Use the fennel sauce to season the pasta. Fry for a few minutes, then add the fennel back in and stir until combined. In the same pan, toast some breadcrumbs with a little oil. Remove from the heat once cooked (but still crunchy). Sauté the sliced fennel in a little oil with a crushed garlic clove. This very appetizing first course can be made in just a few minutes. Spaghetti alla chitarra with fennel and anchovies Serve the cake in slices over a fresh mixed salad. Sprinkle with a generous handful of Parmigiano Reggiano cheese. Brush with a beaten egg mixed with 200 g heavy cream. Cover the surface of the dough with slices of brie cheese and boiled fennel. Then spread the dough onto a buttered baking dish. Knead the ingredients together and let rest for 30 minutes in the fridge. Make the cake batter with 200 g flour, 100 g milk, 3 eggs, a teaspoon of baking soda and a tablespoon of olive oil. Season with an emulsion of extra-virgin olive oil, balsamic vinegar, a pinch of mustard and salt. Remove the bacon from the oven and garnish with thinly sliced fennel and celery, fresh spinach leaves and grapes. Place the smaller stencil on top of the bacon slices and bake at 390☏ (200☌) for a few minutes until crispy. Line a baking sheet with baking parchment, lay the stencil on top, and cover with bacon slices, letting them spill over the edges. ![]() To make this appetizer, you’ll need a pastry cutter and a small baking mold (a few centimeters smaller than the stencil). Finish each tartlet with chopped hazelnuts. Add salt to taste and a teaspoon of sweet and soft gorgonzola cheese. Then bake them in the oven at 355☏ (180☌) for a few minutes and garnish each puff pastry with fennel cream (made by blending boiled fennel and a tablespoon of whipped cream until smooth). Simply cut out discs from a sheet of puff dough using a pastry cutter. Puff pastry tartlets with fennel cream, gorgonzola, and hazelnutsĪ small, super tasty finger food. Here are 10 ideas for making the most out of fennel season this winter.
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