Note: Jackie sent me this recipe while helping me figure out why
the trial version of these pages wouldn't work on Sibyl's Mac.

Pasta with Fennuchio
Printer version of this recipe

Fennuchio (or fennel) is a mild-flavored, celery-like summer vegetable.
This recipe is likely to please even folks like myself who hate licorice!

Ingredients:
One medium (3-31/2 inches in diameter) fenucchio bulb
3-5 cloves garlic, depending on size and taste
one -2 plum tomatoes (other tomatoes will do, if the juice is drained off)
Good extra virgin olive oil
fresh basil to taste
dash salt

Pour approx. 3 tbls olive oil in large heavy frying pan,
and warm over medium heat

Cut core from fennuchio, cut into thin slices, and roughly chop.
Add to oil, and saute over gentle heat.

Peel and thinly slice garlic, and add when fennuchio begins to relax.

Chop tomatoes and set aside.

When fennuchio and garlin begin to turn a very light golden brown,
turn off heat and cook your pasta of choice.

When pasta is almost done, re-light the frying pan burner nd toss in
the tomatoes, lightly stirring mixture.

Rough chop basil.

When tomatoes go limp and give up their juice,
turning the mixture a light pink, turn off heat.

Remove from burner and toss in basil and dash of salt.

When pasta is done, drain and toss with fennuchio mixture,
adding a bit more oil if needed. This tastes great hot or cold!