Heat oil in large deep skillet over high heat. Add bell pepper, sliced fennel, Italian sausage, and fennel seeds, and saute until sausage is brown and vegetables are just tender, about 10 minutes. Add clam juice, and bring to boil. Add clams and oregano; reduce heat to medium-high, cover, and cook just until clams open, about 5 minutes. Season to taste with pepper. Divide among 4 bowls, discarding any unopened clams. Sprinkle with chopped fennel fronds and serve.
Add this mix to 2 pounds ground pork and brown meat in a skillet for about 10-12 minutes or until the pork is well browned.
Use in recipes that require Italian sausages removed from casings.
oil.
Add the sliced fennel bulb and the bucatini and
Saute fennel, onion, garlic & salt in olive oil for a few minutes. Add wine (or chicken broth). Continue cooking approximately 5-10 minutes (don't rush this time, make sure the fennel is softened, once tomatoes are added in the next step, the acidity of the tomatoes will stop the cooking process of the fennel). Add Italian style tomatoes, basil and Italian parsley. Continue cooking for a few minutes. Add shrimp; cook only until shrimp turn pink. Combine linguine with sauce and serve. Top with Parmesan cheese, if desired.
nd cooled onion mixture. Add fennel fronds and chili sauce to
Heat oil in a large saucepan over medium heat. Saute onion, fennel and garlic for 4 mins, until soft. Add fish stock, 1/2 cup water, tomato puree and bay leaf. Bring to a boil then simmer, covered, for 15 mins. Remove bay leaf and blend until smooth. Strain.
Return to medium heat. Season. Add fish and simmer for 2-3 mins, until fish is cooked. Serve with toast.
o cooking time: carrots, onions, fennel, kale, chard, mushrooms.
-Place
aste.
To make fennel salad, combine fennel, arugula, onion and pine
ver moderate heat. Crumble in Italian sausage, add garlic and cook
stir together the flour, cocoa, fennel seed, cinnamon, cloves, and orange
Saute Italian sausage and fennel seeds in olive oil.
or the SAUTE FOR FRESH ITALIAN SAUCE (1 medium chopped onion
Mix ingredients thoroughly in a bowl.
Cover and let sit in refrigerator overnight; do not freeze.
Next day, form into 4 patties and fry or use in combination with other recipes.
Yields 4 servings.
Serving size:
one 3-ounce patty.
il. Cook garlic, onion, chopped fennel and pancetta, stirring, until onion
ronds and bulb. Cut fennel bulb in half lengthwise; cut
br>While lentils simmer, cut fennel bulb into 1/4-inch
Meatballs: In a bowl mix together, sausage, crumbs, cheese, egg, water, parsley, onion. Mix and form into balls, 1 1/2 inches. Coat in crumbs Yields 16 balls. Bake at 400 degrees for 25 - 35 minutes.
Pasta: Cook as directed on package. Drained and added 1 tablespoon of butter.
Sauce: In a large sauce pan, empty jar of sauce and add Italian seasoning, fennel seeds, dried basil, and honey. Bring to a simmer, stirring occasionally.
Add cavitelli and meatballs to sauce and simmer for 15-20 minutes until heated through.
Combine Italian seasoning, garlic, salt, and pepper.
eat. Add 2 garlic cloves, Italian seasoning, and bay leaf. Cook
arlic, 3 tablespoons minced fresh Italian parsley, 2 tablespoons minced fresh