How to Cut Up Fennel - Cooking With Melissa Clark | The New York Times
Melissa Clark demonstrates how to cut up fennel to use both the bulb and the fronds.
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How to Cut Up Fennel - Cooking With Melissa Clark
Giada De Laurentiis' Calabrian Chile Pasta | Giada At Home | Food Network
This one-pot wonder made with cherry tomatoes and Calabrian chili paste is easy to make and has a burst of sweet and spicy flavor in every bite!
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Calabrian Chile Pasta
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 25 min
Active: 25 min
Yield: 4 to 6 servings
Ingredients
1 pound penne pasta
2 teaspoons kosher salt
1 cup grated pecorino
1 pint cherry tomatoes, quartered
3 tablespoons Calabrian hot pepper paste
1/3 cup chopped chives
1 teaspoon grated lemon zest, from 1 lemon
1 teaspoon lemon juice, from 1/2 lemon
1/3 cup extra-virgin olive oil
Directions
In a 10-inch high-sided saute pan, bring 1 inch of water (about 4 cups) to a boil over high heat. Add the penne and the salt. Cook, stirring often, until the pasta is al dente, about 9 minutes; there should be a little water left in the pan.
Sprinkle the pecorino over the pasta; toss to coat. Add the tomatoes, chile paste, chives, lemon zest, lemon juice and olive oil, and toss.
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Giada De Laurentiis' Calabrian Chile Pasta | Giada At Home | Food Network
The Perfect Seafood Dish for any Party...in Under 10 Minutes | Gordon Ramsay
Looking for the perfect show stopping platter for your party or family dinner? Well this week on Ramsay in 10, Gordon is taking clams, cannellini beans and a delicious toast and making the ultimate seafood party dish!
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Penne with Fennel and Sausage Recipe - LeGourmetTV
LeGourmetTV Is Now Glen & Friends Cooking!
Looking for a fast one pot supper?
Penne with Fennel and Sausage
Ingredients
sea salt
2 Tbs. extra-virgin olive oil
454g Italian sausage, casing removed
2 medium onions, thinly sliced (about 3 cups)
1 fennel bulb (about 1-1/2 lb.), halved, cored, and thinly sliced (about 4 cups)
2 Tbs. chopped fresh sage
1 cup low salt chicken stock
300g dried penne
50g finely grated Pecorino Romano (1 cup using a rasp grater); +extra for serving
Freshly ground black pepper
Method
Bring a large pot of well-salted water to a boil over high heat. Meanwhile, heat 2 Tbs. of the oil in a heavy-duty 12-inch skillet over medium-high heat. Add the sausage and cook, stirring and breaking it up into smaller pieces with the edge of a slotted metal spoon, until browned and cooked through, about 5 minutes. Transfer the sausage to a bowl.
Set the skillet over medium-high heat and add the onion. Cook, stirring occasionally, until it softens and begins to brown, 8-10 minutes. Stir in the fennel, sage, and 1/4 tsp. salt. Lower the heat to medium and cook, stirring occasionally, until the fennel is softened and the onion is golden, about 5 minutes. Add the cooked sausage and chicken broth and cook, stirring, until heated through, about 2 minutes.
Meanwhile, cook the penne in the boiling water, stirring occasionally, until cooked through, 10 to 11 minutes. Reserve 1 cup of the pasta water and drain the pasta. Put the pasta in the sausage mixture and stir until well combined. Remove from the heat and stir in the cheese, 1/4 tsp. pepper, and enough reserved pasta water to moisten, if necessary. Distribute among 4 bowls and sprinkle with additional cheese.
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Pasta with Fennel
This easy one pot pasta has all the carbs, plus enough vegetables to make it healthy. And of course cheese because comfort food, right?
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The BEST Fennel Gratin | Italian Recipe Side Dish
Gratins are pure comfort food and this fennel gratin side dish will amaze you. Fennels have a very particular delicious flavor, and for everyone who still hasn't tried them, please do, because they are an amazingly tasty vegetable. I love cooking fennels in many ways but cooking them au gratin remains my favorite one. Baking fennels in the oven makes them creamy and they really will melt in your mouth, and the breadcrumbs and fresh herbs will add some crunchiness to this dish. Simply amazing!
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Edited and Produced by The Vegan Bossa
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