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.
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
Have a great day
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.
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.
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
- Cook linguine according to package instructions. Drain and return to pot; reserve 1/2 cup pasta water.
- 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.
- Season with salt and pepper. Flake in tuna. Gently toss.
Have a great day
