Corn And Fennel Ragu Recipes

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PAPPARDELLE WITH QUICK FENNEL RAGU



Pappardelle with Quick Fennel Ragu image

Poaching the meat is the secret behind this tender Papparadelle with Quick Fennel Ragu. Grated Parmesan and red-pepper flakes add lively flavor-and color.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 55m

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 cup finely chopped onion
1 cup finely chopped fennel, plus chopped fronds for serving
Kosher salt and freshly ground pepper
1 tablespoon minced garlic (from 2 cloves)
2 tablespoons tomato paste
1 pound ground beef (85 percent lean), preferably grass-fed
1 can (28 ounces) whole peeled tomatoes, pureed
1 pound pappardelle
Grated Parmesan and red-pepper flakes, for serving

Steps:

  • Heat 2 tablespoons oil in a large, straight-sided skillet over medium-high. Add onion, fennel, and a pinch of salt. Cook, stirring, until vegetables are softened and beginning to brown, 7 to 8 minutes. Stir in garlic and tomato paste; cook 1 minute more. Add 2 cups water and beef, breaking up meat with the back of a spoon. Reduce heat to low and simmer, covered, 15 minutes. Uncover, add tomatoes, and season with salt and pepper. Increase heat to medium high; cook until sauce is thickened, 12 to 15 minutes.
  • Meanwhile, cook pasta in a large pot of salted boiling water until al dente. Drain, reserving 1 cup water. Return pasta to pot; add sauce, 1/4 cup pasta water, and remaining 2 tablespoons oil. Toss to evenly coat pasta, adding more pasta water as needed. Serve, topped with fennel fronds, cheese, and pepper flakes.

RICK STEIN'S FENNEL AND SAUSAGE RAGù WITH TAGLIATELLE



Rick Stein's Fennel and Sausage Ragù with Tagliatelle image

Rick Stein's luscious sausage ragù is rich with cream, fragrant with fennel and served with homemade tagliatelle for pure indulgence.

Provided by Rick Stein

Categories     Dinner

Number Of Ingredients 1

Fennel, Pasta, Sausage

Steps:

  • For the pasta, combine the flour, eggs and salt in a food processor. Tip the mixture out on to a work surface and bring it together in a ball of dough. Cover with cling film and leave to rest for 20-30 minutes. Roll out the pasta into a couple of sheets about 2mm thick. Run them through a pasta machine, or use a knife to cut them into 5mm-wide ribbons. Hang them over the back of a chair or a broom handle to dry. Break up the sausage meat into a large ovenproof pan and add half the oil to start with. If the sausage meat is fatty, it might render quite a bit of fat and you won't need the rest of the oil; if it's quite dry, you will. Cook over a medium heat for about 10 minutes, stirring from time to time. Add the onion, garlic, celery, fennel seeds, chilli flakes and rosemary, season, then cook for a further 15 minutes. Pour in the wine, cook for few minutes until reduced by half, then add the cream and stock. Put a lid on the pan and simmer gently for half an hour - take the lid off near the end if the sauce needs thickening up. Cook the tagliatelle in plenty of boiling salted water for about 4 minutes until al dente. Drain, add to the ragù pan and mix. Serve in warmed bowls with freshly grated Parmesan.

CORN AND FENNEL RAGU



Corn and Fennel Ragu image

Provided by Paul Greenberg

Categories     dinner, easy, quick, side dish

Time 30m

Yield Serves 4

Number Of Ingredients 7

2 tablespoons olive oil
1/4 cup finely chopped shallots
2 cups finely chopped fennel, fronds chopped and reserved
1/4 teaspoon ground cumin
1 teaspoon yellow mustard seeds
Salt and freshly ground black pepper
3 cups corn kernels (from about 6 ears)

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.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 389 milligrams, Sugar 6 grams

CHICKEN RAGù WITH FENNEL



Chicken Ragù With Fennel image

This is a simplified riff on a popular recipe that the food editor Andy Baraghani developed for Bon Appétit magazine. It's a velvety ragù that relies on chicken thighs, bacon and onions for flavor. It takes a couple of steps - browning the chicken, letting it cool after it braises and then shredding it - but it is not too challenging for a weeknight. The recipe is versatile. Over egg noodles, it serves six for dinner, but it can also make a nice dinner for two or four. The leftovers freeze well, or can turn into a filling for hand pies, which are terrific tucked into lunchboxes the next day.

Provided by Kim Severson

Categories     dinner, poultry, sauces and gravies, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
6 ounces bacon, thinly sliced crosswise
6 bone-in chicken thighs (about 1 3/4 pounds)
Kosher salt
1 medium onion, finely chopped (about 1 cup)
1 bulb fennel, cored and finely chopped
6 sprigs fresh thyme
1/2 cup dry white wine
Pasta (optional)
1/2 cup whole milk
Ground black pepper
2 tablespoons unsalted butter
1/2 cup grated Parmesan, plus more for serving
2 tablespoons chopped parsley

Steps:

  • Put the oil in a wide saucepan or deep skillet that will fit six thighs snugly and turn the heat to medium. Add the bacon and cook it until it's crisp, 5 to 6 minutes, then, using a slotted spoon, transfer it to a small bowl.
  • Sprinkle the chicken generously with salt. Turn the heat to medium-high and add the chicken, skin-side down, to begin to brown. After 3 or 4 minutes, turn it and cook for another 3 minutes. Transfer the chicken to a plate and pour off all but 3 tablespoons of the fat.
  • Add the onion and fennel and sprinkle with 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are soft and just starting to turn golden, 6 to 7 minutes. Add the thyme and cook for another minute or so.
  • Pour in wine and simmer, stirring and scraping up any browned bits in the bottom of the pan. Reduce the wine by half, 2 to 3 minutes.
  • Add the bacon and then the chicken with any accumulated juices, skin-side up, keeping the thighs in a single layer. Pour in enough water to almost cover the chicken.
  • Bring to a simmer and then turn the heat down so the liquid is bubbling very gently. Partially cover with a lid, setting it so some steam can escape. Cook until the chicken is tender, about 45 minutes.
  • Remove the chicken to a plate and set aside to cool. Once you can handle it, remove the bones and skin and shred the chicken by hand.
  • If you are serving the ragù over pasta, get your water going: Bring a large pot of salted water to a boil. Cook the pasta according to package directions, reserving 1 cup pasta water before draining.
  • Add milk to the pan and turn the burner to medium-high. Cook, stirring occasionally to prevent sticking, until sauce is nearly reduced by half and slightly thickened, 10 to 12 minutes. Add the shredded chicken back to the pan and season with salt and pepper.
  • Stir in the butter, then the Parmesan. If serving over pasta, add some of the starchy pasta water if the sauce seems too thick.
  • Add the parsley, and toss sauce with the pasta, if using. Pass more Parmesan at the table.

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