| 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 Converted by MM_Buster v2.0l.
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