Fennel Stuffed With Cream Cheese And Kalamata Olives Food

STUFFED CELERY WITH OLIVES

Steps:

• Beat the cream cheese and heavy cream in a large bowl with a mixer on medium speed until light and fluffy, 1 to 2 minutes. Fold in the olives, chives, lemon zest, a pinch of salt and a few grinds of pepper.
• Transfer the cream cheese mixture to a piping bag fitted with a large star tip. Pipe into the celery, then dust with paprika.

STUFFED OLIVES

Steps:

• Using a butter knife, simply fill each olive with the desired amount of cream cheese. Serve on a decorative plate!

FENNEL STUFFED WITH CREAM CHEESE AND KALAMATA OLIVES

Steps:

• Trim fennel stalks flush with bulb, reserving fronds, and cut outer 2 layers loose at base, removing them carefully and reserving rest of bulb for another use. Chop reserved fronds. In a small bowl cream together cream cheese, olives, and chopped fronds. Spread inside of larger fennel layer with cream cheese mixture and press back of other layer onto filling firmly. Chill fennel, wrapped tightly in plastic wrap, at least 1 hour or up to overnight. Unwrap fennel and cut crosswise into 1/3-inch-thick slices. Cut slices crosswise into 1 1/2-inch-wide sections.

ROASTED FENNEL WITH CHARRED TOMATOES, OLIVES, AND PECORINO

Steps:

• Preheat the oven to 375 degrees F. Nestle the fennel into a skillet, baking dish, or sheet pan so that it fits in one layer. Drizzle with the olive oil, turning to coat all sides. Season with salt and pepper, then finely grate half the pecorino cheese over the top. Roast until the fennel is fork-tender, about 45 minutes.
• Place the tomatoes, cut-side up, on top of the fennel. Turn the oven to broil. Broil the tomatoes until slightly charred and warmed through, 6 to 8 minutes. Sprinkle the olives and crumble the remaining pecorino cheese over the top before serving. Garnish with the parsley.

BARBECUED FENNEL WITH BLACK OLIVE DRESSING

Steps:

• Heat a BBQ or griddle pan. Toss the fennel in 1 tbsp of the oil, coating well. Cook for 5 mins on each side until golden brown and charred.
• To make the dressing, put the olives, garlic, lemon juice and remaining oil in a bowl. Add the chopped herbs and combine. Lay the fennel on a platter and pour over the dressing. Eat warm or at room temperature.

BABY SHELL PASTA SALAD WITH KALAMATA OLIVES AND ROASTED FENNEL

Steps:

• Cook the pasta until eldente (don't over cook); drain, and rinse with cold water; set aside.
• Heat the oven to 375 degrees.
• Toss the 3-4 cloves (or more if desired) of whole unpeeled garlic with the fennel and the sliced onions with the 3 Tbsp olive oil OR vegetable oil; spread on a small greased cookie sheet or baking pan, and roast in the oven until lightly browned and tender (approx 20-30 minutes).
• Remove from oven; set aside the fennel and onion.
• In a bowl, whisk together 1/3 cup of olive oil, balsamic vinegar, barbecue sauce and lime juice with salt and pepper to taste.
• Squeeze the baked garlic out of it's peel, and add whisk into the dressing.
• Dice the baked onions, fennel and the tomatoes; add to the cooked pasta shells.
• Add the olives, fresh herbs and the dressing mix; toss everything well to coat.
• Cover and chill for 1 or more hours to blend the flavors.
• Before serving, sprinkle with the Romano or Parmesan cheese, and the crushed chili peppers.
• ***NOTE:if desired 2-3 Tbsp grated Romano or Parmesan cheese may be mixed into the salad.