|=== FOR THE SALAD ===|
|1||Fennel bulb; trimmed|
|¼ cup||Thinly-sliced red onion|
|1 teaspoon||Champagne vinegar|
|1 tablespoon||Olive oil|
|Cracked black pepper|
|Salt; to taste|
|4||Belgium endive leaves; thinly sliced|
|1 tablespoon||Chopped fresh flat-leaf parsley|
|=== FOR THE PASTA ===|
|1½ cup||Pitted cured black olives|
|1 teaspoon||Minced garlic|
|½ cup||Olive oil|
|2 tablespoons||Chopped fresh basil|
|2 tablespoons||Chopped fresh flat-leaf parsley|
|2 tablespoons||Chopped fresh marjoram|
|2 tablespoons||Chopped fresh thyme|
|½ teaspoon||Crushed red pepper flakes|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
|1 pounds||Cooked fucilli; cooked very al dente|
|; and cooled|
|¼ cup||Freshly-grated Parmesan cheese|
For The Salad: Using a mandoline, thinly shave the fennel. In a bowl combine the fennel with the onion, vinegar, olive oil, plenty of black pepper, and salt. Let sit for 5 minutes. Add the endive and parsley. Toss.
Taste and adjust the seasonings. For The Pasta: Place a large pot of salted boiling water on your stove. In a large service bowl, combine the olives, garlic, olive oil, basil, parsley, marjoram, thyme, pepper flakes, salt, and pepper. Mix to combine and allow to sit for 5 minutes. Drop the pasta into the hot water and allow to heat through for 1 minute. Drain well and immediately add to the service bowl. Toss to coat, top with the cheese and serve. This recipe yields 4 salad and pasta servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2254 broadcast 08-27-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
Random recipe of the day