Corn And Fennel Ragu Food

CORN AND FENNEL SOUP

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, bay leaf, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and 1 cup water and bring to a simmer.
• Add the corn and fennel and simmer until the vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and let cool at least 5 minutes. Remove and discard the thyme and bay leaf and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
• Stir in the heavy cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
• Serve hot sprinkled with corn kernels and fennel fronds.

FENNEL AND SAUSAGE RAGù OVER PASTA

Steps:

• Trim stems from fennel bulb and cut away any brown spots from outer layer. Chop and reserve 2 tablespoons fronds and chop bulb. Sauté fennel bulb and onion in oil in a 12-inch heavy skillet over moderately high heat, stirring, until beginning to brown. Add sausage and cook, stirring and breaking up lumps with a fork, until no longer pink. Add wine and simmer until reduced by about half, then add marinara sauce and simmer, stirring frequently, until vegetables are tender and sauce is thickened, about 10 minutes.
• While sauce simmers, cook pasta in a pot of boiling salted water until al dente, 8 to 10 minutes. Drain and toss with sauce. Sprinkle with reserved fennel fronds.

CORN AND FENNEL RAGU

Steps:

• Pour the olive oil into a large skillet and place over medium-high heat. When hot, add the shallots and fennel. Season with cumin, mustard seeds and a pinch of salt and pepper and cook until softened, about 4 minutes. Add the corn and saute until tender, about 4 minutes more. Add 1 1/4 cups water and bring to a boil. Simmer for 8 minutes. Remove from the heat.
• Transfer 1 1/2 cups of the corn mixture and liquid to a blender and puree. Strain the puree pressing the solids; discard the solids. Pour the corn puree back into the skillet and simmer to a ragu consistency, about 8 minutes. Season with salt and pepper. Garnish with fennel fronds and serve with the gently smoked salmon.

PORK AND FENNEL RAGOUT

Steps:

• Grind the fennel seeds with 1 teaspoon salt and 1/2 teaspoon pepper in a spice grinder or chop with a knife. Transfer to a medium bowl; mix with the lemon juice and pork. Add the flour and toss to coat. In another bowl, mix the lemon zest with 2 tablespoons parsley.
• Heat a deep skillet or pot over high heat and add the olive oil. Brown the pork in batches, 1 minute per side; transfer to a plate. Add the shallots, fennel bulb, the remaining 3 tablespoons parsley, and salt to taste to the skillet. Reduce the heat and cook until the vegetables are wilted, 2 minutes. Add the tomato paste and cook, stirring, 3 minutes.
• Add the mushrooms, wine and 1/2 cup water; scrape up any browned bits. Cover and simmer over low heat until the fennel is tender, 12 minutes. Add the pork and heat through, 2 to 3 minutes. Season with salt and pepper and top with the lemon zest-parsley mixture.

FENNEL AND SAUSAGE RAGU OVER PASTA

Steps:

• Trim stems from fennel bulb and cut away any brown spots from outer layer. Chop and reserve 2 tablespoons fronds and chop bulb. Saute fennel bulb and onion in oil in a 12-inch heavy skillet over moderately high heat, stirring, until beginning to brown. Add sausage and cook, stirring and breaking up lumps with a fork, until no longer pink. Add wine and simmer until reduced by about half, then add marinara sauce and simmer, stirring frequently, until vegetables are tender and sauce is thickened, about 10 minutes.
• While sauce simmers, cook pasta in a pot of boiling salted water until al dente, 8 to 10 minutes. Drain and toss with sauce. Sprinkle with reserved fennel fronds.

CANNELLINI BEAN & FENNEL RAGU

Steps:

• Heat the oil in a frying pan over a medium heat and fry the onion, celery and fennel for 5 mins. Add the garlic and pancetta, and fry for 5 mins more.
• Stir in the beans, then add the tomatoes, tomato purée, stock and vinegar. Stir, bring to a simmer and cook, uncovered, for 10 mins. Season to taste.
• For the gremolata, mix everything together in a small bowl. Set aside.
• Spoon the ragu into bowls and top with the gremolata. Scatter over some parmesan, if using, and serve with crusty bread, if you like.

CHICKEN RAGù WITH FENNEL

Steps:

• Put the oil in a wide saucepan or deep skillet that will fit six thighs snugly and turn the heat to medium. Add the bacon and cook it until it's crisp, 5 to 6 minutes, then, using a slotted spoon, transfer it to a small bowl.
• Sprinkle the chicken generously with salt. Turn the heat to medium-high and add the chicken, skin-side down, to begin to brown. After 3 or 4 minutes, turn it and cook for another 3 minutes. Transfer the chicken to a plate and pour off all but 3 tablespoons of the fat.
• Add the onion and fennel and sprinkle with 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are soft and just starting to turn golden, 6 to 7 minutes. Add the thyme and cook for another minute or so.
• Pour in wine and simmer, stirring and scraping up any browned bits in the bottom of the pan. Reduce the wine by half, 2 to 3 minutes.
• Add the bacon and then the chicken with any accumulated juices, skin-side up, keeping the thighs in a single layer. Pour in enough water to almost cover the chicken.
• Bring to a simmer and then turn the heat down so the liquid is bubbling very gently. Partially cover with a lid, setting it so some steam can escape. Cook until the chicken is tender, about 45 minutes.
• Remove the chicken to a plate and set aside to cool. Once you can handle it, remove the bones and skin and shred the chicken by hand.
• If you are serving the ragù over pasta, get your water going: Bring a large pot of salted water to a boil. Cook the pasta according to package directions, reserving 1 cup pasta water before draining.
• Add milk to the pan and turn the burner to medium-high. Cook, stirring occasionally to prevent sticking, until sauce is nearly reduced by half and slightly thickened, 10 to 12 minutes. Add the shredded chicken back to the pan and season with salt and pepper.
• Stir in the butter, then the Parmesan. If serving over pasta, add some of the starchy pasta water if the sauce seems too thick.
• Add the parsley, and toss sauce with the pasta, if using. Pass more Parmesan at the table.

PORK AND FENNEL RAGU

Steps:

• Heat a large skillet coated with cooking spray over medium high heat. Add onion, fennel and garlic, cook for 5 minutes.
• Add fennel seeds and next 7 ingredients (through to pork), stirring to combine, saute 3 minutes.
• Add tomato and broth, bring to a boil.
• Reduce heat and simmer 15 minutes, stirring occasionally. Serve over hot pasta.