Fennel Slaw With Prosciutto And Pistachio Pesto Recipes

FOCACCIA WITH RICOTTA AND PISTACHIO PESTO

Steps:

• Mix the warm water, yeast and sugar in a medium bowl. Let sit about 15 minutes for the yeast to bloom. In a stand mixer with a hook attachment, combine the flour, 1/2 cup of the olive oil, the kosher salt and yeast mixture and mix on medium speed until well incorporated, about 2 minutes. Turn the mixer to medium high and continue to knead the dough until smooth, 6 to 7 minutes.
• Sprinkle a clean work surface liberally with flour. Turn out the dough onto the surface and knead by hand until smooth and elastic, 3 to 4 minutes. Coat the mixer bowl with olive oil. Return the dough to the bowl, cover tightly with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.
• Coat a 13-by-18-inch rimmed baking sheet with the remaining 1/2 cup olive oil. Turn out the proofed dough onto the baking sheet and press out all the way to the edges. Use your fingertips to poke holes in the dough. Sprinkle with sea salt. Cover loosely with plastic wrap and let rise in a warm place until almost doubled in size, about 1 hour.
• Preheat the oven to 425 degrees F. Uncover the dough and bake until golden brown, about 40 minutes. Serve with ricotta and pistachio pesto.
• Pulse 1/4 cup chopped roasted pistachios, 2 tablespoons each lemon zest and pistachio oil (or olive oil), 1 tablespoon each chopped parsley and mint and a pinch of red pepper flakes in a food processor to combine. Slowly add 1 1/2 cups extra-virgin olive oil (the good stuff) while pulsing until fully incorporated, about 1 minute. Transfer the pesto to a bowl; season with salt. Stir in another 1/4 cup chopped pistachios. Makes 2 cups.

PERFECTLY CRUNCHY SLAW

Steps:

• In a large bowl, mix together the cabbages, carrots, fennel, endive, cranberries and pine nuts. In a small bowl, combine the yogurt, sour cream, maple syrup, lemon juice, garlic, salt, and pepper. Pour the dressing over the vegetables and toss well until coated.
• Cover and refrigerate for 1 hour. Garnish with chopped chives before serving.

ITALIAN FENNEL COLESLAW

Steps:

• In a large bowl, whisk together the mayonnaise, vinegar, olive oil, horseradish, red pepper flakes, Italian seasoning, 1 teaspoon salt and 1/4 teaspoon pepper. Add the cabbage, scallions, carrots, fennel and parsley; toss to coat. Season to taste with salt and pepper. Let stand in the refrigerator for 15 minutes before serving.
• In a small bowl, mix together the basil, marjoram, oregano, parsley, granulated garlic, rosemary, thyme and red pepper flakes. Store in a jar with a tight-fitting lid.

FENNEL SLAW WITH PROSCIUTTO AND PISTACHIO PESTO

Steps:

• Combine the parsley, pistachios, thyme, and garlic cloves in the bowl of a food processor and blend until finely chopped. With the machine running, gradually drizzle in the olive oil, processing until well blended. Season the pesto with salt and pepper to taste.
• Trim the tops and bottoms of the fennel bulbs, discarding the stalks and leafy tops. Halve the bulbs and cut out the cores, then slice the bulbs thinly crosswise. Place the sliced fennel in a large serving bowl. Add the pesto and toss to coat well. Tear the prosciutto into 1-inch pieces and add to the bowl. Gently toss to combine.

KALE AND PISTACHIO PESTO SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Add the kale to the boiling water and cook, stirring, until just wilted but still bright green, about 2 minutes. With a slotted spoon, transfer the kale to the ice water (keep the water boiling). When cool, drain well and squeeze out as much water as possible. Coarsely chop the kale.
• Add the pasta to the boiling water and cook according to the package directions. Reserve 1/2 cup of the pasta water, and then drain the pasta.
• While the pasta cooks, pulse the pistachios and garlic in a food processor until finely chopped. Add the kale and parsley and pulse until very finely chopped. With the machine running, add the oil in a steady stream. Add the Parmesan, lemon juice and 1/2 teaspoon each salt and pepper and pulse to incorporate.
• Toss the pasta with the pesto, adding a few spoonfuls of the reserved cooking water if it seems dry. Season to taste with salt and pepper. Serve with lemon wedges on the side.