| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Essnce05 |
4 |
servings |
INGREDIENTS
|
|
=== FOR THE SALAD === |
| 1 |
|
Fennel bulb; trimmed |
| 1/4 |
c |
Thinly-sliced red onion |
| 1 |
ts |
Champagne vinegar |
| 1 |
tb |
Olive oil |
|
|
Cracked black pepper |
|
|
Salt; to taste |
| 4 |
|
Belgium endive leaves; thinly sliced |
| 1 |
tb |
Chopped fresh flat-leaf parsley |
|
|
=== FOR THE PASTA === |
| 1 1/2 |
c |
Pitted cured black olives |
| 1 |
ts |
Minced garlic |
| 1/2 |
c |
Olive oil |
| 2 |
tb |
Chopped fresh basil |
| 2 |
tb |
Chopped fresh flat-leaf parsley |
| 2 |
tb |
Chopped fresh marjoram |
| 2 |
tb |
Chopped fresh thyme |
| 1/2 |
ts |
Crushed red pepper flakes |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
lb |
Cooked fucilli; cooked very al dente |
|
|
; and cooled |
| 1/4 |
c |
Freshly-grated Parmesan cheese |
INSTRUCTIONS
For The Salad: Using a mandoline, thinly shave the fennel. In a bowl
combine the fennel with the onion, vinegar, olive oil, plenty of black
pepper, and salt. Let sit for 5 minutes. Add the endive and parsley. Toss.
Taste and adjust the seasonings. For The Pasta: Place a large pot of salted
boiling water on your stove. In a large service bowl, combine the olives,
garlic, olive oil, basil, parsley, marjoram, thyme, pepper flakes, salt,
and pepper. Mix to combine and allow to sit for 5 minutes. Drop the pasta
into the hot water and allow to heat through for 1 minute. Drain well and
immediately add to the service bowl. Toss to coat, top with the cheese and
serve. This recipe yields 4 salad and pasta servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2254 broadcast 08-27-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-07-1996
Recipe by: Emeril Lagasse
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