1 bulb finocchio, trimmed and cleaned, save some of the nasty green fronds
1 Granny Smith apple, washed and cored, cut in two
using a very sharp knife or a mandolin, cut these into the thinnest possible slices, paper thin.
1 small clove garlic, finely minced and squashed
2 anchovy fillets
2 tablespoons fresh lemon juice
1/2 teaspoon salt and then to taste
2 egg yolks
125 ml plus best extra virgin olive oil
Put the garlic and anchovy into a medium sized bowl and add the lemon juice. With a fork, mash them very vigorously until you can barely see that they were there. Add the egg yolks and salt and whisk briskly to combine. Whisking continuously, slowly add the olive oil, making it into an emulsion. After adding the 125 ml, taste and add more to taste. The dressing should be strong because the juices of the finocchio will dilute it powerfully.
Just before serving, toss the finocchio and apple with most of the dressing. To serve, lightly pile 1/4 of the salad onto a plate and sprinkle a bit of that horrid green frondy stuff on it. You can drizzle or dot a little more dressing on the plate around the salad. Don’t make it up too far ahead as the finocchio wilts very quickly and the apple will brown.
You might like a grind of pepper over it, but of course it won’t photograph so well after it.
Slice two fennel bulbs and one onion into thin slice and caramelize for about half an hour or so (to caramelize, I like to use butter and a touch of oil, some salt and maybe a bit of sugar to help the caramelization).
Optional: while this is going on, chop a handful of raw pumpkin seeds very small set them aside. (Use any nut or seed you’d like, really!)
Cook up some penne and after draining, toss into the pan with the carmelized fennel.
Add the chopped pumpkin seeds, just enough olive oil (based on what you like I suppose) and black pepper.
Serve! I wound up adding a bit more olive oil to my dish, but I think it’s a personal preference thing
4 bulbs fennel. Young outer leaves.
Remove leaves and boil for about 10 minutes till tender.
Chop up the fennel hearts and small onion and fry in 10 gm butter for a few minutes till tender.
20 gm butter
150 gm Prosciutto
200 gm Ricotta Cheese
2 egg yolks
30 gm parmigiano cheese
Chop up prosciutto and mix with cheese and egg yolks. Mix in the fennel and onion and add salt and pepper as per taste. Spoon into fennel leaves, sprinkle with more cheese and dot with remaining 10gm butter flakes and a drizzle of olive oil. Bake in 180 degree oven till slightly brown roasted.
4 bulbs of fennel, chop them up fine. Sautee with butter and a drop of oil about 5 minutes then add milk about 150 ml, cover and cook at low heat about 6 minutes, add speck and let cook at low heat about another 5 minutes and then add another 100ml of milk and grate pecorino 75 grammi, cook on low for 8 minutes add another dash of milk and a pinch of parmigiano for 3 minutes, add salt and pepper q.b. and serve
For the Jelly:
1 cup fennel liqueur or fennel syrup (I used fennel liqueur) slightly warm
2 leaves gelatine
fennel leaves for decoration
Soak the gelatine in a very small amount of water until soft and then add to the fennel liqueur
Pour into 8 small moulds to a depth of 1 1/2 cms and leave to set in the fridge for 1 hour
For the Panacotta:
1 cup cream
1/4 cup sugar
1/2 tsp powdered ginger
2 tbsp chopped chrystalised ginger
2 1/2 leaves gelatine
1 cup cream for whipping
For the Ginger Sauce:
2 tbsp golden syrup
2 tbsp butter
1 1/2 tsp ginger powder
Bring the first cup of cream to a simmer, add the sugar and both gingers and cook gently for 2 minutes. Remove from heat.
Soak the gelatine in a very small amount of water until soft.
Add the gelatine to the warm cream, stir until dissolved and then cool to room temp.
Whisk the 2nd cup of cream and gently fold in to the other cream mixture.
Pour onto the top of the set fennel jelly and allow to set for 4 hours before serving.
For the sauce, melt the butter with the golden syrup and add the powdered ginger. Simmer gently for 2 minute. Leave to cool slightly then decorate the plate with the sauce and some fennel fronds.
Adapted from Fran’s Raspberry Panacotta recipe and inspired by Kate and her fennel syrup recipe http://glutenfreegirl.com/fennel-syrup/ via Gluten Free Girl
1 tblsp EVOO 1/4 cup grappa
2 shallots minced 4 cloves garlic finely minced
1/2 cup heavy cream
1 bulb fennel trimmed and sliced thin
1 large tomato cubed 2 Kg mussels cleaned
1/2 cup white wine
1/3 cup basil leaves
salt & pepper to taste
Heat EVOO in large pot over medium heat. Add shallots and garlic and cook until translucent, about 5 minutes. Stir in fennel and cubed tomato and continue cooking another 5 minutes. Mix the white wine, grappa and heavy cream together. Add to the pot and bring to a hard simmer. Add the mussels and the 1/2 the basil leaves. Cover and cook for 7 minutes or until all mussels have opened. Serve immediately garnished with remaining basil leaves and crusty bread.