Dish of Pasta with Fennel Sauce
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Fennel Sauce for Pasta


Italy   -   (Pasta al Finocchio)
For 12 oz
Effort:
Sched:
DoAhead:  		 Pasta
**
55 min
Yes		 A light spring or summer pasta sauce with gently aromatic fresh fennel. Select a pasta with moderate gripping power similar in size to the largest fennel pieces.




8
12
2
3
2
1
1/2
1/2
1/2
1/4
1/8
12
----
oz
oz
T
T
T
c
T
c
t
t
t
oz
---
Onion
Fennel Bulbs (1)  
Celantro leaves
Butter
Olive Oil ExtV
Stock
Flour
Cream
Salt
Pepper black
Cayenne
Pasta
-- Garnish --
Pecorino Cheese
Parsley, flat
Prep   -   (20 min)
  1. Quarter ONION lengthwise and slice thin.
  2. Trim tough FENNEL stems down close to the bulb. Cut bulb in quarters lengthwise and slice thin. It's OK to include some of the core and all of the feathers.
  3. Chop CELANTRO coarse.
  4. Grate CHEESE and chop PARSLEY for garnish.
Run   -   (35 min)
  1. In a sauté pan heat Butter and Olive Oil. Fry Onion over moderate heat until translucent but not at all browned. Add Fennel and continue to fry stirring for a few minutes.
  2. Stir the Flour into the pan and fry stirring until it is cooked but not browned, then stir in the cold Stock, Bring to a simmer, cover and simmer about 20 minutes stirring occasionally.
  3. Adjust liquid if needed - it should not be too watery.
  4. Stir in Cilantro and bring back to a simmer, then stir in Cream, season with Salt, Pepper and Cayenne, bring back just to a simmer stirring, then reduce heat to below a simmer to assure cream doesn't curdle.
  5. Serve warm sauce over warm pasta, garnishes on top.
NOTES:

  1. Weight

    of Fennel Bulbs is with the main fronds cut short, maybe 2' long. Older fronds are generally too tough for recipes but very young fronds and their feathers can be included.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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