oil.
Add the sliced fennel bulb and the bucatini and
b>best for this). You should have 1 cup. Trim fronds from fennel
o a glaze.
For Fennel Relish:
In a medium
Peel and trim the daikon radish.
Trim and quarter the fennel bulb.
Peel and trim the carrot.
Thinly slice the fennel bulb and shred the carrot and radish (the food processor works really well here!).
Sprinkle 1 tablespoon salt over veggies and mix to incorporate. Allow to sit 20-30 mins, then rinse and drain thoroughly.
Combine juice of one lemon, olive oil and salt and pepper and pour over vegetables.
Best served slightly chilled.
reast and leg meat as best you can without breaking the
b>fennel and onion. Cut tops off fennel, reserving a few of the best
and only the fronds from fennel. This will be your seasoning
arlic, then the leeks and fennel, onion slowly cook on medium
k. Then add the shallots, fennel, celery and potato and saute
br>In the meantime, slice fennel bulbs into thick wedges.
ith a sprinkling of shaved fennel, red onion and chopped, fresh
Cut the fennel (Anise) bulbs in half and
ater. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon
dd the sugar, salt, basil, fennel seeds, pepper and the Marinara
In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned and drain fat.
Stir in crushed tomatoes, tomato paste, tomato sauce, and water.
Mix in sugar and season with basil, fennel seed, italian seasoning, salt, and pepper.
Reduce heat to low and cover, and simmer 1 1/2 hours, stirring occasionally.
Now stir in sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon
basil, salt, oregano, pepper and fennel seeds. Cook over medium heat
and water. Season with basil, fennel seeds, Italian seasoning, pepper, and
In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.
ater. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon