Fennel salad & fusilli pasta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | === for the salad === | |
| 1.00 | fennel bulb; trimmed | |
| ¼ | cup | thinly-sliced red onion |
| 1.00 | teaspoon | champagne vinegar |
| 1.00 | tablespoon | olive oil |
| 1 | cracked black pepper | |
| 1 | salt; to taste | |
| 4.00 | belgium endive leaves; thinly sliced | |
| 1.00 | tablespoon | chopped fresh flat-leaf parsley |
| 1 | === for the pasta === | |
| 1½ | cup | pitted cured black olives |
| 1.00 | teaspoon | minced garlic |
| ½ | cup | olive oil |
| 2.00 | tablespoon | chopped fresh basil |
| 2.00 | tablespoon | chopped fresh flat-leaf parsley |
| 2.00 | tablespoon | chopped fresh marjoram |
| 2.00 | tablespoon | chopped fresh thyme |
| ½ | teaspoon | crushed red pepper flakes |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1.00 | pounds | cooked fucilli; cooked very al dente |
| 1 | ; and cooled | |
| ¼ | cup | freshly-grated parmesan cheese |
Directions
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@...
11-07-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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