Tuesday, January 04, 2005
finocchio arrosto
finocchio is the italian name for fennel or sweet anise
it looks like a fat white bulb with long feathery fronds at the top of the stalks
cut off the stalks and fronds and add to juice or give to livestock (i had an angora rabbit, Orchid, who loved finocchio fronds) or put in compost / stock pot / what have you
cut the hard end off and then you can slice it thinly to have raw in salads or with other crudites
or saute/braise thin slices in olive oil / season with salt and pepper and dress with parmesan cheese
add to some rice and it makes a nice luncheon dish
yesterday i cut one down vertically into quarters and eighths
place in roasting pan / crank the oven up to 400' and put the rack towards the top / drizzle with olive oil / sprinkle with salt and pepper
roast them !
until they are gently bronzed and carmelized and tender
dowse them with freshly grated parmesan cheese
these are more divine than you can possibly imagine
did i mention they have a faint or not so faint taste of licorice (anise) ?
they do
it looks like a fat white bulb with long feathery fronds at the top of the stalks
cut off the stalks and fronds and add to juice or give to livestock (i had an angora rabbit, Orchid, who loved finocchio fronds) or put in compost / stock pot / what have you
cut the hard end off and then you can slice it thinly to have raw in salads or with other crudites
or saute/braise thin slices in olive oil / season with salt and pepper and dress with parmesan cheese
add to some rice and it makes a nice luncheon dish
yesterday i cut one down vertically into quarters and eighths
place in roasting pan / crank the oven up to 400' and put the rack towards the top / drizzle with olive oil / sprinkle with salt and pepper
roast them !
until they are gently bronzed and carmelized and tender
dowse them with freshly grated parmesan cheese
these are more divine than you can possibly imagine
did i mention they have a faint or not so faint taste of licorice (anise) ?
they do
