Braised Fennel And Onion Pasta Sauce Recipes

BRAISED FENNEL WITH ONIONS AND PEPPERS

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add fennel, onion, and bell pepper and saute 6 minutes, stirring occasionally. You want to make sure all of the veggies get a chance to be on the bottom of the pan. At this stage, you will have a little bit of caramelization, but if you see too much browning your heat is probably too high.
• Place the fennel seeds on a cutting board and gently press on them with the back of a chef's knife or rolling pin. You want to lightly break the seeds to release their flavor but not break them to bits or powder. Add broth and next four ingredients (broth through garlic).
• Cover, reduce heat, and simmer 15-20 minutes or until vegetables are tender. Stir in basil and fennel fronds.

BRAISED FENNEL AND ONIONS WITH GINGER

Steps:

• Cut the top (at the"fingers") and base of the fennel bulbs off and remove the first tough outer layer; cut each in half (top to bottom).
• Cut each of the halves in half again (you've thus cut each bulb into 4 slices); now thinly slice each (top to bottom) resulting in"sticks" of fennel.
• Heat the olive oil in a large lidded frying pan and saute the garlic, shallot, and ginger for about 30 seconds, stirring constantly.
• Add in the fennel and the onion and mix well.
• Add in the wine and water, and scatter the salt and turmeric over all.
• Bring to a boil, then reduce heat, cover, and simmer 20 to 30 minutes, or until the fennel is cooked but still firm, and stirring occasionally.
• Remove the cover and continue to cook 5 to 10 minutes, until the majority of the liquid has evaporated.
• Serve immediately.

ROMAN-STYLE BRAISED FENNEL

Steps:

• In a 12-inch high-sided skillet, melt butter over medium. Add shallots, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Add oil and garlic, and stir until fragrant, 1 minute. Add fennel, wine, lemon juice, oregano, parsley and 1½ cups of water, and season with salt and pepper. Bring to a boil over high, stirring to evenly coat the fennel in the liquid. Arrange the fennel in an even layer.
• Cover, reduce heat to medium and braise until fennel is tender, about 30 minutes, stirring and flipping halfway through.
• Transfer fennel to a serving platter, and spoon over the shallots and sauce. Garnish with chopped parsley, and serve warm or at room temperature.

BRAISED FENNEL WITH MEYER LEMON AND PARMESAN

Steps:

• Trim the fennel and roughly chop 1 tablespoon of the fronds. Halve each bulb through the core, then cut lengthwise into 1/2-inch-thick slices.
• Place a large skillet over medium-high heat and add just enough oil to coat the pan. When hot, cook half the fennel, without moving, until browned, about 3 minutes. Flip and cook 1 minute more. Transfer to a bowl and season with salt and pepper. Repeat with the remaining fennel, adding more oil to the pan if needed.
• Return the skillet to medium-high heat. Add the fennel, broth, lemon rind and juice and bring to a boil. Simmer, covered, until tender, about 10 minutes. Using a slotted spoon, transfer to a bowl. Raise the heat to high and reduce the sauce until syrupy, 3 to 5 minutes.
• Fold the sauce and reserved fronds into the fennel and top with Parmesan. Serve warm or at room temperature.

BRAISED FENNEL AND ONION PASTA SAUCE

Steps:

• To prepare the fennel trim the feathery leaves and the ouside hollow stalks (chop the fronds for garnish or dry for seasoning).
• You are now left with the fennel bulb.
• Next trim off the hard bottom and cut a thin slice off one side of the fennel.
• Lay it on the flat side and cut into thin slices.
• Pour the oil in a skillet that has a lid.
• Over medium heat saute the onion and cook until translucent about 5 minutes.
• Add the garlic and fennel cook stirring occasionally for about 5 minutes.
• Add liquid, (not the vinegar) salt& pepper, cover and cook over medium low heat until the fennel is just tender.
• About 10 minutes.
• If the mixture is quite wet cook longer with the lid removed.
• Stir in the herb& vinegar and adjust seasoning.
• Serve over pasta or as a side vegetable dish.