Free Recipe Fennel Salad And Fusilli Pasta
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Fennel Salad And Fusilli Pasta Recipe
=== FOR THE SALAD ===
1 Fennel bulb; trimmed
1/4 c Thinly-sliced red onion
1 ts Champagne vinegar
1 tb Olive oil
Cracked black pepper
Salt; to taste
4 Belgium endive leaves;
-thinly sliced
1 tb Chopped fresh flat-leaf
-parsley
=== FOR THE PASTA ===
1-1/2 c Pitted cured black olives
1 ts Minced garlic
1/2 c Olive oil
2 tb Chopped fresh basil
2 tb Chopped fresh flat-leaf
-parsley
2 tb Chopped fresh marjoram
2 tb Chopped fresh thyme
1/2 ts Crushed red pepper flakes
Salt; to taste
Freshly-ground black pepper;
-to taste
1 lb Cooked fucilli; cooked very
-al dente
; and cooled
1/4 c Freshly-grated Parmesan
-cheese
Fennel Salad And Fusilli Pasta Preparation
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@prodigy.com 11-07-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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