Corn And Fennel Ragu Recipes

PORK AND FENNEL RAGU

Steps:

• Heat a large skillet coated with cooking spray over medium high heat. Add onion, fennel and garlic, cook for 5 minutes.
• Add fennel seeds and next 7 ingredients (through to pork), stirring to combine, saute 3 minutes.
• Add tomato and broth, bring to a boil.
• Reduce heat and simmer 15 minutes, stirring occasionally. Serve over hot pasta.

SPICY CORN RAGOUT

Steps:

• Heat oil in a big deep skillet or pot.
• Add the onion and cook until softened.
• Add the garlic, do not let it brown.
• Add peppers, chilies and cook for 5-10 minutes.
• Stir in corn and then add stock. Boil 5 minutes.
• Add spinach and cook until wilted.
• Season with salt and pepper, then add cilantro and green onion to garnish.

CORN AND FENNEL RAGU

Steps:

• Pour the olive oil into a large skillet and place over medium-high heat. When hot, add the shallots and fennel. Season with cumin, mustard seeds and a pinch of salt and pepper and cook until softened, about 4 minutes. Add the corn and saute until tender, about 4 minutes more. Add 1 1/4 cups water and bring to a boil. Simmer for 8 minutes. Remove from the heat.
• Transfer 1 1/2 cups of the corn mixture and liquid to a blender and puree. Strain the puree pressing the solids; discard the solids. Pour the corn puree back into the skillet and simmer to a ragu consistency, about 8 minutes. Season with salt and pepper. Garnish with fennel fronds and serve with the gently smoked salmon.