I'm giving this issue of Bon Apetit a workout aren't I? I'd never had fennel before, so I didn't know just what to expect. Just in case, I also prepared some meatballs to go with the dinner. I'll post that in a separate blog. At the end, I forgot to add the cheese before serving. Drats! The recipe still worked just great so while it adds something, it isn't an absolute requirement. This is a little spicy for those with delicate constitutions, so you may wish to go with a single jalapeno or a milder pepper.
The fennel did work out well. It's not an outstanding vegetable in that it didn't have a strong and distinctive flavor. I will try it again, though, but I'll look for a good recipe and study up on different ways to prepare it. I'm glad to have found it, as vegetables are such a healthy part of our diet and there are usually so few to choose from at the store.
As I said, I forgot the cheese, but trying an unusual or exotic cheese is a must. The recipe also calls for Italian bacon, but I used regular bacon fried crisp.
This recipe easily serves 6 people.
INGREDIENTS
- 1/2 package of bacon, fried crisp, drained and chopped
- 1 T olive oil
- 3 garlic cloves, chopped (homegrown)
- 2 large jalapeno peppers, seeded and finely chopped (homegrown)
- 2 large fennel bulbs, stalks removed, cut into quarters
- 2 c homemade turkey broth
- 4 T fresh parsley, chopped
- 2 T lemon juice
- 1 1/2 tsp fennel seeds crushed with mortar and pestle
- 1 lb spaghetti
- 2 T olive oil
- 1 1/2 c finely grated cheese (don't forget!)
DIRECTIONS
Saute bacon over medium heat until crisp. Remove using a slotted spoon to a paper towel. Blot to remove fat. When cool, chop.
Add garlic and chiles to oil in pan and saute over medium heat about a minute. Add fennel and cook until it begins to soften. Add broth, 2 tablespoons of parsley, lemon juice and fennel seeds. Bring to a boil and reduce heat to simmer, covered, for 20 minutes.Midway through, turn fennel.
Cook spaghetti and drain. Divide among plates. Add a piece of fennel and pour a few spoonfuls of liquid over spaghetti and fennel. Sprinkle remaining parsley and if you remember, sprinkle cheese over top.
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