Thursday, April 7, 2016

F is for Fennel

F is for Fennel

For those of you who were interested in my daikon recipe a couple of days ago, I googled and duck fat can be bought. Amazon.com has it for instance and it is not exhorbitantly expensive as I expected, it is $8 something with $5 delivery.

Fennel has a very delicate taste but can be used for many things. I use it in my Tortières and a couple of months ago I found the recipe I post below. There are three main types of this aromatic plant. Bitter and sweet fennel are both used as herbs. They have pale green, celery-like stems, bright green, feathery foliage and greenish-brown seeds, all of which have a strong aniseed flavour that particularly complements fish. Florence fennel, also called finocchio or Italian fennel, is eaten as a vegetable and has a broad, bulbous base with a mild aniseed flavour. It is also part of the carrot family which does surprise me and has yellowy flowers which I have never seen nor can I find a picture of them.

Having made this dish twice, we both feel that for us there is too much fennel. I would, in future, halve the amount specified. 

Linguine with Fennel and Tuna


Martha Stewart.

Fennel is sometimes mistaken for anise (fennel does belong to the same plant family, but anise is an herb). It is also called finocchio, which alludes to its common use in
Italian cooking.

6 Servings


  • 1 pound linguine
  • 2 medium fennel bulbs, (8 ounces each)
  • 3 tablespoons olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons capers
  • Coarse salt and ground pepper
  • 2 cans (6 ounces each) solid light tuna, drained
  1. Cook linguine according to package instructions. Drain and return to pot; reserve 1/2 cup pasta water.
  2. Trim fennel bulbs; reserve 1/4 cup chopped fronds. Quarter, core, and thinly slice bulbs crosswise; cook in 1 tablespoon olive oil in a skillet over medium-high heat until golden, stirring occasionally, 10 minutes. Add to pasta along with fronds, lemon juice, capers, remaining 2 tablespoons olive oil, and reserved pasta water.
  3. Season with salt and pepper. Flake in tuna. Gently toss.



Have a great day
 

28 comments:

  1. We haven't done much with fennel; not sure why though. Recipe looks good but lately tuna and my stomach (heartburn) have not been getting along.

    betty

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    1. I don't use it a lot Betty, although having found the recipe above, which I really enjoy, I have used it more lately. Sorry tuna upsets your stomach, although I am surprised. If you get a lot of heartburn you should ask your doc to prescribe Tecta.

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  2. A favourite of mine. I guessed tha Fennel would be your 'F'

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    1. Clever you Bob. I enjoy it very much too.

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  3. We used to grow Fennel in the garden as the bees love the flowers. The flowers are a bit like cow parsley that you find in English Hedgerows Jo, if that helps? I don't cook with the bulbs but I do like sugar coated fennel seeds (as a breath freshener after curries or spicy foods) so I usually have a small stock of those in the house.

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    1. Yes, Sue it does thanks. Didn't realise it could be grown that easily. Didn't know about the breath freshening properties.

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  4. Love fennel, both cooked and raw in salads.

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  5. I have never had fennel, except maybe as a spice. I'm not a fan of licorice flavouring though, and I have only liked anise in pizzelles.

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    1. It is a very mild flavour JoJo and I find it delicious. Never eaten pizzelles.

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  6. Fennel is tasty and so I tried to grow some recently but it never formed a bulb. The leaves were good, though, and the bulbs are easy enough to buy.

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    1. And yet it grows in the UK Helen! I would have thought you could manage it. You're right, easy to buy.

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  7. Oh how I love your theme! And recipes too! I've just come across your blog (your blog name caught my eye with the Chocolate part!) and will be checking out the rest of your A to Z posts. I've never bought or cooked fennel before but this sounds good and pretty easy.
    My theme is food-related too! I'm writing foodie fiction inspired by the food of my country, Singapore.
    Sharlene
    Olduvai Reads

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    1. Thanks Sharlene, nice of you to drop in. Your blog sounds interesting too, I will check it out. Do try fennel if you can get it.

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  8. I love fennel. My brother grows it in his garden (Devon, UK) and gives me lots. I usually use it in salads but occasionally use it in a cooked dish. That's Purrfect

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    1. Interesting and yet a commenter from Oz can't manage to grow the bulb. Mind you, Devon's climate is pretty good. Do you live in Devon PL? Went there on my first honeymoon. Cornwall on my second. I like the West country especially the cream LOL.

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  9. Here's a picture of the flowers,
    https://en.wikipedia.org/wiki/Fennel

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    1. Thanks Pinky, guess I didn't look hard enough!!

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  10. I never knew how to cook fennel but you have piqued my interest - thank you.
    Im blogging from Fill the cracks and Moondustwriter's Blog. Happy A to Zing!

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    1. It is an interesting vegetable to use Leslie. I enjoy it very much.

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    2. Leslie, you need to post a link to your blogs so I can return your visit. Hyperlinks are a good idea. Tells you how to make them in one of the A to Z blogs.

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  11. Such an odd looking plant. alien actually. I've never tried it, but hopefully someday!

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  12. I enjoy it Yolanda. Alien? Maybe. Matt is not enamoured but will eat it.

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  13. Tuna and fennel. That is super interesting and something I could actually try. Thanks!

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    1. I am glad it's something you can try Ivy, not much of what I talk about is anything you can eat.

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    2. True, but I have the advantage and joy of knowing what I can sub out. And to be honest, your posts inspire me. Like last year when I got back into asparagus, because of your love for them was infectious.

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    3. Well I hope you try and enjoy the fennel recipe Ivy.

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  14. I have heard of fennel. It looks like a cow's udder:)

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