Moroccan Fennel Chutney Recipes

MOROCCAN FENNEL CHUTNEY

Steps:

• Cut almonds in half and roast in a dry pan.
• When the almonds are toasted toss in the onion, olive oil, and raisins and cook until softened.
• Added curry, and garlic, sauteed a bit then added the fennel and capers.
• Deglaze with white wine and reduce to half and serve.
• Great over fish, or with mussels or as a side dish.

ELBOW MACARONI WITH PINE NUTS, LEMON AND FENNEL

Steps:

• Bring a large pot of salted water to a boil.
• In a large bowl, add the vinegar and 1/2 cup of the oil. Add the pine nuts, olives, cherry pepper, capers and lemon zest. Toss the sliced fennel with the lemon juice and a pinch of salt in a small bowl. Combine the fennel with the dressing mixture. Add the fennel fronds and mint. Season with pepper. Let it sit while you cook the pasta.
• Add the pasta to the boiling water and cook according to package directions until al dente. Drain, rinse and pat dry on a sheet pan lined with a kitchen towel. In a large bowl, toss with the remaining 2 tablespoons oil.
• Add the pasta to the fennel mixture and stir to combine. Season with salt and pepper. Sprinkle the pasta with the cheese. Serve room temperature.

ZUCCHINI FENNEL NOODLES

Steps:

• Heat the 1 tablespoon olive oil in a skillet over low heat. Saute the prosciutto, stirring, until crispy, 7 to 10 minutes. Transfer to a paper-towel-lined plate to drain.
• Place the zucchini and fennel in a colander and sprinkle lightly with salt. Toss to coat evenly. Set aside for 5 minutes to allow the vegetables to soften and become pliable, then transfer to a large bowl.
• Whisk the 1/4 cup olive oil, fennel fronds, mustard, garlic, lemon zest and juice, and some salt and pepper in a bowl. Dress the vegetables. Serve topped with the pecorino and sprinkled with chives.