Tag: fennel

Recipe Corzetti with soncino pesto with pink pepper fennel – Italian Cuisine

Ingredients

200 g flour 00
200 g clean fennel
75 g breadcrumbs
60 g soncino
40 g pitted black olives
40 g grated parmesan
10 g pine nuts
dry pink pepper
sugar
extra virgin olive oil
salt

Duration: 1 h 15 min

Level: Medium

Doses: 4 people

They can be found in two versions: the round ones, typical of Novi Ligure, with decorations on both sides. They are discs of about 6 cm on which, once upon a time, the family crests or pasta makers were imprinted. A special tool is used to prepare them, a sort of double "stamp" which, in addition to cutting the dough, allows you to decorate the discs on both sides in a single move. The Valpolcevera version, on the other hand, works the dough without tools, creating smaller pieces in the shape of full 8. Traditional condiments are light sauces of meat, sausage, mushrooms, or pesto or, simply, oil, pine nuts and marjoram.

Mix the 00 flour and breadcrumbs with 200 g of warm water and a pinch of salt. Let the dough rest for 30 '. Cut the olives into small pieces and put them in a pan to dry for 10 '; then sprinkle them with a teaspoon of sugar and let them dry for another 5 '. Cut the fennel into wedges and brown in a pan with a drizzle of oil.

Season with salt and flavor with dry pink pepper. After 3 ', pour a ladle of water and cook for 5-6'. Blend the soncino with the grated parmesan, the pine nuts and about 80 g of oil, obtaining a pesto. Roll out the dough to a thickness of 2-3 mm and prepare the corzetti as shown in the photos alongside.

Then boil them in lightly salted water for 2-3 'and drain. Serve with the soncino pesto and fennel, completing with the dried olives and pink pepper berries.

Ventresca recipe with tuna, fennel and chicory – Italian Cuisine

Ingredients

500 g tuna belly
400 g clean catalonia chicory
85 g lime juice
60 g pitted Taggiasca olives
40 g capers
1 g agar agar
fennel
garlic
dry chili
extra virgin olive oil
salt

Duration: 1 h 15 min

Level: Easy

Doses: 4 people

FOR THE FENNEL GEL
Bring boil 120 g of water, add 40 g of fennel and leave to infuse for 20 minutes.
Filter and then bring the fennel water to the boil again with the lime juice and agar agar. Turn off, let it cool completely, then blend to obtain a gel.

FOR THE AROMATIC POWDER
Arrange capers, olives and a few tufts of fennel in a deep plate covered with a sheet of tight film. Cover them with another sheet of cling film and let them dry in the microwave for 5-6 minutes at maximum power.
Blend them then in the mixer obtaining a powder.

Bucatini recipe with pork and fennel sauce – Italian Cuisine

Ingredients

500 g bucatini
250 g pork shoulder pulp
200 g vegetable broth
125 g red wine
60 g onion
40 g carrot
20 g celery
flour
grated Parmesan
fennel
rosemary
sage
parsley
extra virgin olive oil
salt

Duration: 40 min

Level: Easy

Doses: 6 people

For the recipe for bucatini with pork and fennel ragout, cut the pork into cubes, chop it coarsely and then sauté it over a very high heat in a large sauteuse (pan with a high and flared edge) with 2-3 tablespoons of oil, a sprig of rosemary and a large sprig of sage.

After 3-4 'remove the herbs and add the onion, carrot and celery cut into small cubes to the meat. Mix well and cook everything together for another 5 '. Add 15 g of chopped fennel, wine, 5 g of flour and broth; add salt, if necessary, and cook for 20 '.

Boil the bucatini in plenty of salted water, drain, put them back in the pot and season with the ragù. Serve with chopped parsley and parmesan.