Fennel Salt Food

FENNEL SALAD WITH CITRUS

Steps:

• Cut the top and bottom off the grapefruit. Stand up the fruit and slice off the rind and white pith underneath, reserving the rind so you can add the juice to the salad. Cut the fruit into segments, reserving any juice that accumulates. Set aside.
• Add the orange juice and half of the mint leaves to a large bowl. Season with salt and pepper, then drizzle in the oil.
• Quarter the fennel bulbs and trim the core. Using a mandoline or a chef's knife, thinly shave each quarter. Add the fennel and Hungarian peppers to the vinaigrette. Finely chop the reserved fennel fronds and add to the bowl. Fold in the grapefruit segments and their juices and the remaining mint leaves. Squeeze in the juice from the reserved grapefruit top and bottom and toss to combine. Serve.

ITALIAN FENNEL SAUSAGE

Steps:

• Line a baking sheet with parchment paper; set aside.
• In a large bowl, combine salt, fennel seed and red-pepper flakes. Add pork to the spice mixture along with the garlic, and wine. Using your hands, mix thoroughly for 1 full minute, until the pork begins to appear tacky and sticks to the palm of your hand.
• Heat a cast-iron pan over medium heat. Use a heaping tablespoon of pork mixture to make a small, thin sausage patty. Add a teaspoon or so of olive oil, and cook the patty for 2 to 3 minutes on each side, or until cooked through. Taste, and if needed, add salt or any other seasonings to the uncooked sausage mixture and mix to combine.
• Divide and form the remaining sausage into 8 2 1/2-inch patties, placing them on the prepared baking sheet as you go. Cover, and refrigerate for 30 minutes to allow the flavors to come together. (Patties can be made ahead and covered and refrigerated or frozen at this point until ready to use.)
• To cook, wipe out cast-iron pan, and return to medium heat. Add 1 tablespoon olive oil. When it shimmers, add patties in a single layer, leaving space between them. Cook 3 to 4 minutes per side, or until browned on the surface and just cooked through.
• Drain sausages on paper towels, and serve hot.

SALT COD, FENNEL, AND POTATO CANNELLONI

Steps:

• In a large bowl cover salt cod with cold water by 2 inches. Chill cod, changing water several times, at least 1 day and up to 2.
• In a colander drain salt cod and in a saucepan simmer in water to cover by 1 inch until cod just flakes, about 3 minutes. Drain cod in colander and cool. Flake cod.
• Peel potatoes and cut into 1 1/2-inch cubes. In a saucepan simmer potatoes in salted water to cover by 1 inch until tender, about 15 minutes. Drain potatoes in colander and force through a ricer or food mill fitted with medium disk into a bowl. In a small bowl whisk together egg and milk and add to potatoes, stirring until combined well.
• In a 9-inch skillet cook fennel bulb, fennel seeds, and salt to taste in oil over moderate heat, stirring, until fennel is pale golden. Cover skillet and cook fennel mixture, stirring occasionally, until tender, about 5 minutes more. Add cod and sauté over moderately high heat, stirring, 2 minutes. Add 1/4 cup water and deglaze skillet, scraping up brown bits.
• Stir cod mixture and reserved fennel fronds into potato mixture until combined well and season with salt and pepper. Filling may be made 1 day ahead and chilled, covered.
• In a large flat-bottomed dish soak lasagne sheets in very hot water to cover until soft and pliable, about 15 minutes.
• Remove 1 lasagne sheet from water and halve crosswise to form 2 squares. Spread a scant 1/4 cup filling lengthwise along 1 edge of each square and roll each square to enclose filling, leaving ends open. Arrange both cannelloni, seam sides down, in a buttered 3-quart gratin dish, 15 by 10 by 2 inches, or other shallow baking dish. make 18 more cannelloni with remaining 9 lasagne sheets (halved crosswise) and filling in same manner.
• Preheat oven to 400°F.
• In a small heavy saucepan bring milk just to a simmer over moderately low heat. Remove pan from heat and keep warm, covered. In a heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in warm milk. Bring sauce to a boil, whisking, and simmer, whisking, 3 minutes. Season sauce with salt and pepper and pour evenly over cannelloni. Cannelloni may be prepared up to this point 1 day ahead and chilled, covered.
• Bake cannelloni in upper third of oven 30 minutes, or until bubbling and lightly browned.

CITRUS FENNEL SALT

Steps:

• Preheat the oven to 250°. Spread lemon zest on a medium rimmed baking sheet.
• Bake the lemon zest for 15 minutes, or until completely dry, stirring halfway through baking.
• Let cool slightly.
• Combine the kosher salt and sea salt with zest and fennel seeds in food processor.
• Pulse until very coarsely crushed.
• Transfer to an airtight container.
• Let the flavored salt stand overnight before using.