Fennel salad and fusilli pasta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| === 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 |
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.