ITALIAN PEPPER AND FENNEL ANTIPASTO
Sounds healthy & summery refreshing! A whole meal salad for really to hot to even consider cooking days or to take to a potluck (tote the watercress separately). If you can't find watercress (think Asian market) substitute your favorite crispy lettuce or lettuce blend. Received in email from gourmet-recipes-from-around-the-world. Thanks Lavendar Dojay!
Provided by Busters friend
Categories Vegetable
Time 13m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl combine all dressing ingredients except oil. Whisk in oil gradually until thoroughly combined.
- Trim root, stalk, and leaves of fennel. Chop and reserve 1 or 2 tablespoons of leaves for garnish. Cut fennel bulbs vertically into slices, then into julienne strips.
- In a bowl mix fennel, bell peppers, and onion and pour boiling water over them to cover. Leave in water for 2 minutes, then thoroughly drain and cool. Add garbanzo beans, olives, and feta cheese. Add vinaigrette dressing, tossing to combine. Marinate several hours in the refrigerator.
- Ring a salad bowl or individual plates with watercress. Arrange antipasto mixture in the center. Sprinkle with reserved fennel leaves, and any other garnish if desired.
Nutrition Facts : Calories 292.1, Fat 19.6, SaturatedFat 4.9, Cholesterol 16.7, Sodium 695.4, Carbohydrate 25.1, Fiber 7.3, Sugar 4, Protein 7.2
BAKED RIGATONI WITH ITALIAN SAUSAGE AND FENNEL
This is a deliciously sweet and spicy baked rigatoni recipe that I whipped up, and thought I'd share.
Provided by Boog
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook until almost tender, about 10 minutes.
- Fry the sausages in a large skillet over medium heat, turning frequently until cooked through, about 15 minutes. Remove from the skillet, cool slightly and slice into rounds. Add the garlic, fennel and onion to the skillet and season with salt and pepper. Cook and stir for about 5 minutes, then add the roasted red peppers, basil, sliced sausage and pasta sauce. Heat through over low heat until warmed.
- Combine the pasta with the sauce and vegetables in a 9x13 inch baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the top. Garnish with a few fennel leaves left from the bulb. Cover with aluminum foil.
- Bake for 30 minutes in the preheated oven, then remove the aluminum foil. Set the oven to broil, and cook for another 5 minutes or until cheese is browned.
Nutrition Facts : Calories 499.5 calories, Carbohydrate 57.3 g, Cholesterol 51.7 mg, Fat 19.4 g, Fiber 5.2 g, Protein 24.5 g, SaturatedFat 7.9 g, Sodium 1020.8 mg, Sugar 10.2 g
ROASTED FENNEL AND PEPPERS
Fennel makes for a tasty change of pace in this versatile side that goes great with grilled meats. Best of all, it's full of flavor, easy to do and doesn't seem light at all! -Healthy Cooking Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat., Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.
Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 240mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
ITALIAN SAUSAGE WITH FENNEL, PEPPERS, AND ONIONS
Provided by Melissa Roberts
Categories Onion Pepper Broil Quick & Easy Dinner Sausage Fennel Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Preheat broiler.
- Toss together all ingredients except fennel fronds with 1/2 teaspoon salt in a large shallow baking pan. Broil 4 inches from heat until sausage is browned and vegetables begin to soften, about 10 minutes. Turn over and stir, then broil until sausage is just cooked through and vegetables are softened, 8 to 10 minutes more. Serve sprinkled with fennel fronds.
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