Saturday, August 2, 2014

Fusilli with Fennel, Spring Onions and Carrots

(I'm not positive which website this recipe originated from, so I'm going to include both links.)

This recipe was a taste of spring, but with filling pasta. The difference between the two recipes seems to be the type of pasta suggested. I keep trying to ignore that the academic site spelled fennel fronds wrong. (Get over it, K!)

Changes we made:
  • used gemelli pasta
  • Cut carrots in half, strips, and finally half inch pieces. 
  • removed garlic immediately after quick 30 second saute
  • added carrots a few minutes before fennel
  • saved pasta water for end.

( first site)Fusilli with braised fennel, carrots and spring onions
(second site)Whole Grain Rotini with Braised Fennel, Carrots and Spring Onions

This simple and light pasta recipe includes some of the most typical Mediterranean vegetables.


Paired with grilled pork "riblets", salad and cantaloupe
Servings 4
¾ lb fusilli
2 cloves of garlic
½ lb fennel
3 ½ oz carrot
7 oz spring onions
3 oz grated Parmigiano Reggiano cheese
1 tablespoon fennel frawns, chopped
2 ½ tablespoons extra virgin olive oil

5 minutes preparation + 25 minutes cooking
Slice the fennel bulbs in half, then into thin slices. Peel the carrot and slice into rounds, 1/8th inch wide. Peel and mince the garlic. Peel and slice the onion into ¼ inch pieces.

Then in a fairly large pan, heat the olive oil over medium heat.
Once hot, add the minced garlic. Once the garlic begins to golden, add the fennel and carrot and cook, covered, for about 10 minutes. Season with salt and pepper and stir from time to time.

Then add the onion to the previously cooked vegetables and cook for another 3 minutes.

Meanwhile cook the pasta in a large pot of boiling, salted water. Drain after the time indicated on the bow and toss with the sauce.

Stir in the Parmigiano Reggiano and garnish with the fennel fronds before serving.

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