SPAGHETTI WITH FENNEL, ANCHOVIES, CURRANTS, PINE NUTS & CAPERS
Knock up a no-hassle family supper in under 30 minutes. This spaghetti dish with fennel, anchovies, currants, pine nuts and capers is salty, sweet and simple
Provided by Diana Henry
Categories Dinner, Lunch, Pasta, Supper
Time 25m
Yield Serves 4-5
Number Of Ingredients 11
Steps:
- Quarter the fennel bulbs. Remove the coarse outer leaves and trim the tips (cut off and reserve any fronds). Remove and discard the core from each quarter, then chop the rest of the fennel.
- Cook the spaghetti in a pan of boiling, lightly salted water. Meanwhile, heat the oil in a large frying pan. Sauté the fennel until soft, then add the garlic and cook gently until pale gold. Add the anchovies, press with a wooden spoon, then add the chilli. When the anchovies fall apart, toss in the currants, capers, parsley and most of the pine nuts.
- Drain the pasta and immediately add it to the frying pan. Add the lemon juice and season to taste. Toss together, then serve straight from the pan or transfer to a large warm serving bowl. Scatter over the remaining pine nuts and any fennel fronds.
Nutrition Facts : Calories 579 calories, Fat 23 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 2.1 milligram of sodium
PASTA WITH OLIVE OIL, ANCHOVIES AND FENNEL
Make and share this Pasta with Olive Oil, Anchovies and Fennel recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Fill a large pot with water and bring to a boil.
- Add the sliced fennel bulb and the bucatini and cook until the pasta is al dente, approximately 10 minutes.
- Meanwhile, place the 2 tblsps olive oil in a large skillet.
- Add the chopped fennel bulb and saute over medium heat for about 3 minutes.
- Add the garlic, half the wild fennel, the chopped anchovies and the red pepper flakes.
- Cook, stirring, for 6-8 minutes, or until the greens are tender.
- Drain the pasta, reserving a little of the cooking liquid.
- Chop the boiled fennel and add it to the sauce along with ¼ cup of the cooking liquid and the drained pasta.
- Drizzle with the Olive Oil with Anchovies and Chili Peppers.
- Add the remaining chopped fennel and toss well.
- Taste, adjust the seasonings to your liking, and serve immediately.
Nutrition Facts : Calories 685.9, Fat 26.9, SaturatedFat 3.8, Cholesterol 1.7, Sodium 140.8, Carbohydrate 94.5, Fiber 7.4, Sugar 2.1, Protein 17.1
FENNEL SAUCE WITH ANCHOVIES AND CAPERS
Steps:
- In a medium saute pan, heat 1 tablespoon olive oil over medium heat. Add fennel, onion and garlic, and cook until softened but still crisp, about 2 minutes.
- In a medium bowl, combine fennel mixture, riced potatoes, anchovies and capers. Whisk in orange juice, vinegar, poaching liquid and remaining olive oil until emulsified. Stir in parsley. Season with salt and pepper. Spoon over poached bass.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 26 grams, Carbohydrate 7 grams, Fat 31 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 283 milligrams, Sugar 4 grams
PASTA WITH ANCHOVIES, CURRANTS, FENNEL, AND PINE NUTS
Provided by Sal Passalacqua
Categories Fish Pasta Tomato Sauté Quick & Easy Dried Fruit Pine Nut Saffron Fennel Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in large skillet over medium heat. Add anchovies; mash with back of fork. Add onion, fennel, and red pepper. Sauté vegetables until tender, about 5 minutes. Add tomatoes, pine nuts, and currants. Reduce heat to low and cook 5 minutes to blend flavors; season with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
- Drain pasta, reserving 1 cup cooking liquid. Add saffron to reserved liquid and stir to dissolve. Return pasta and saffron water to pot. Add tomato mixture; toss over low heat until sauce coats pasta. Mix in breadcrumbs and transfer to bowl.
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RIGATONI WITH FENNEL AND ANCHOVIES RECIPE - BON APPéTIT
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4.5/5 (36)Estimated Reading Time 7 minsServings 4
- Remove tough outer layers and fronds from fennel bulbs and discard. Working one at a time, cut bulbs lengthwise (through root ends) into quarters, remove cores, and slice quarters lengthwise into ½"-thick wedges.
- Heat oil in a large Dutch oven or other heavy pot over high until shimmering. Add fennel to pot, arranging in as even a layer as possible. Season with salt and cook, undisturbed, until golden brown underneath and starting to soften, 6–8 minutes. Using tongs, turn fennel over and cook until golden brown on the other side, 6–8 minutes.
- Reduce heat to low and add anchovies, garlic, red pepper flakes, and ½ cup mint to pot. Cook, stirring often, until anchovies are disintegrated and garlic is golden, about 2 minutes. Remove pot from heat and finely grate zest of orange and lemon directly into hot oil; stir well to evenly distribute. Cover pot to keep sauce warm and let sit until pasta is done.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1½ cups pasta cooking liquid.
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- Bring 6 quarts of water to a boil and add 2 tablespoons salt. Set up an ice bath next to the stovetop. Blanch the whole fennel bulbs in the boiling water for 10 to 12 minutes, until fork-tender. Remove, refresh in the ice bath and drain. Cut each bulb in half.
- In a 14- to 16-inch nonstick sauté pan, heat the olive oil until smoking. Add the fennel halves, cut side down, and sauté slowly until golden brown. Add the garlic and onion to the pan and turn the bulbs over. Mash the anchovies into a paste and add to the pan. Add the Sambuca and swirl through the pan, cooking until the alcohol evaporates, about 1 minute. Transfer the fennel bulbs to a platter. Add the chopped fronds to the liquid in the pan, pour over the fennel and serve.
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- To make the vinaigrette, place 1 tablespoon olive oil in a frypan and set over medium heat. Add shallots and garlic and fry until fragrant. Add anchovy fillets, capers and tomatoes and fry a further few minutes. Add olives, parsley, dill and coriander and stir to combine. Remove from heat, season and set aside.
- Place fennel, orange and remaining tablespoon extra virgin olive oil, balsamic vinegar, salt and pepper in a bowl and toss to combine.
- Place grape seed oil in a frypan and set over medium heat. Add seasoned snapper fillets, skin side down and cook for 2 minutes. Flip and cook a further 2 minutes.
- To serve, place fillet on a plate. Top with vinaigrette, sprinkle with pine nuts and garnish with coriander leaves. Serve with fennel and orange salad.
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