Post by JJ Judkins on Feb 26, 2011 10:01:23 GMT -6
* Exported from MasterCook *
Pasta with Olive Oil Anchovies and Fennel
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 fennel bulbs -- 1 sliced and 1 chopped
1 pound pasta -- bucatini, perciatelli or spaghetti
2 tablespoons olive oil
3 garlic cloves -- to 4, chopped
2/3 cup chopped fresh wild fennel -- or fennel tops
2 anchovy fillets -- chopped
1/3 teaspoon red pepper flakes -- to 1/2 teaspoon
1/3 cup Olive Oil with Anchovies and Chili Peppers -- (see below)
sea salt and freshly ground black pepper
Fill a large pot with water and bring to a boil. Add the sliced fennel
bulb and the pasta and cook until the pasta is al dente, approximately 10
minutes. Meanwhile, place the 2 tablespoons olive oil in large,
nonreactive, heavy skillet. Add the chopped fennel bulb, and saute over
medium heat for about 3 minutes. Add the garlic, half of the wild fennel
bulb, and saute over medium heat for about 3 minutes. Add the garlic, half
of the wild fennel, the chopped anchovies, and the red pepper flakes.
Cook, stirring, for 6 to 8 minutes, or until the greens are tender.
Drain the pasta, reserving a little of the cooking liquid. Chop the boiled
fennel and add it to the sauce along with 1/4 cup of the cooking liquid
and the drained pasta. Drizzle with the Olive Oil with Anchovies and Chili
Peppers. Add the remaining chopped fennel and toss well. Taste, adjust the
seasonings, and serve at once.
Serves 4 to 6
AuthorNote: This sauce is best on bucatini (or perciatelli), a
factory-made pasta that looks like thick spaghetti but has a hollow core.
Olive Oil with Anchovies and Chili Peppers
4 anchovy fillets -- in oil
1 fresh chili pepper -- bruised
2 cups extra-virgin olive oil
Drain the anchovies and pat dry with paper towels.
Chop 1 of the anchovies and place it in a clean and absolutely dry 2-cup
bottle. Add the whole anchovies and the bruised chili pepper. Fill the
bottle with the olive oil, cover, and let stand in a dark place for a
week, shaking from time to time, before using.
This will keep for 3 to 6 months stored in a dark place.
Makes 2 cups (32 one-tablespoon servings)
Per Serving (excluding unknown items): 121 Calories; 14g Fat (99.0%
calories from fat); trace Protein; trace Carbohydrate; trace Dietary
Fiber; trace Cholesterol; 18mg Sodium. Exchanges: 0 Lean Meat; 0
Vegetable; 2 1/2 Fat.
Cuisine:
"Mediterranean"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 547 Calories; 22g Fat (35.4%
calories from fat); 13g Protein; 75g Carbohydrate; 5g Dietary Fiber; 1mg
Cholesterol; 115mg Sodium. Exchanges: 5 Grain(Starch); 0 Lean Meat; 0
Vegetable; 4 Fat.
Nutr. Assoc. : 0 0 0 0 903063 0 0 986 0
Pasta with Olive Oil Anchovies and Fennel
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 fennel bulbs -- 1 sliced and 1 chopped
1 pound pasta -- bucatini, perciatelli or spaghetti
2 tablespoons olive oil
3 garlic cloves -- to 4, chopped
2/3 cup chopped fresh wild fennel -- or fennel tops
2 anchovy fillets -- chopped
1/3 teaspoon red pepper flakes -- to 1/2 teaspoon
1/3 cup Olive Oil with Anchovies and Chili Peppers -- (see below)
sea salt and freshly ground black pepper
Fill a large pot with water and bring to a boil. Add the sliced fennel
bulb and the pasta and cook until the pasta is al dente, approximately 10
minutes. Meanwhile, place the 2 tablespoons olive oil in large,
nonreactive, heavy skillet. Add the chopped fennel bulb, and saute over
medium heat for about 3 minutes. Add the garlic, half of the wild fennel
bulb, and saute over medium heat for about 3 minutes. Add the garlic, half
of the wild fennel, the chopped anchovies, and the red pepper flakes.
Cook, stirring, for 6 to 8 minutes, or until the greens are tender.
Drain the pasta, reserving a little of the cooking liquid. Chop the boiled
fennel and add it to the sauce along with 1/4 cup of the cooking liquid
and the drained pasta. Drizzle with the Olive Oil with Anchovies and Chili
Peppers. Add the remaining chopped fennel and toss well. Taste, adjust the
seasonings, and serve at once.
Serves 4 to 6
AuthorNote: This sauce is best on bucatini (or perciatelli), a
factory-made pasta that looks like thick spaghetti but has a hollow core.
Olive Oil with Anchovies and Chili Peppers
4 anchovy fillets -- in oil
1 fresh chili pepper -- bruised
2 cups extra-virgin olive oil
Drain the anchovies and pat dry with paper towels.
Chop 1 of the anchovies and place it in a clean and absolutely dry 2-cup
bottle. Add the whole anchovies and the bruised chili pepper. Fill the
bottle with the olive oil, cover, and let stand in a dark place for a
week, shaking from time to time, before using.
This will keep for 3 to 6 months stored in a dark place.
Makes 2 cups (32 one-tablespoon servings)
Per Serving (excluding unknown items): 121 Calories; 14g Fat (99.0%
calories from fat); trace Protein; trace Carbohydrate; trace Dietary
Fiber; trace Cholesterol; 18mg Sodium. Exchanges: 0 Lean Meat; 0
Vegetable; 2 1/2 Fat.
Cuisine:
"Mediterranean"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 547 Calories; 22g Fat (35.4%
calories from fat); 13g Protein; 75g Carbohydrate; 5g Dietary Fiber; 1mg
Cholesterol; 115mg Sodium. Exchanges: 5 Grain(Starch); 0 Lean Meat; 0
Vegetable; 4 Fat.
Nutr. Assoc. : 0 0 0 0 903063 0 0 986 0