with fennel was so. Just four years ago I celebrated it a wide berth. Well, they tell me, how can you dislike something that smells and tastes probably aniseed? You can not.
4 years ago I watched with curiosity Monica crispy scorpions fennel oil, balsamic vinegar and sprinkled with salt.
- Do you?
- No, I do not like.
- What do you like? - Monica froze with a piece of fennel close together on a fork. The fact Włoszce of flesh and blood is hard to understand that someone may not like fennel.
- No I like. Smells of aniseed.
- Are you crazy? What kind of aniseed? Here. Try it!
tried i. .. I ate the whole plate. But it was good! Since then, we ate mainly in the fennel salad with chicory Trevizo, oranges and walnuts, or simply drizzled with olive oil and sprinkled with salt. Yummy! Last weekend I gave hot fennel with white wine and garlic *. He was to be added to baked fish. The fish was good, but the dill ... :)
buying fennel bulbs you can get on a different appearance. Some are oblong and quite flat, the second round and bulky. In Italy it is said (I have no idea how much is the truth) that the former is fennel male and one female . Is something in it, especially if we take into account in the design:) And yes dill male, which is fibrous and tough enough to strong flavor, it should be subjected to heat treatment. Female, fragile, delicate in flavor and slightly sweet, ideal for eating raw.
the first time I had the opportunity to try growing a variety of wild fennel - finocchietto Selvatico - during our vacation in Sicily . After two weeks on this beautiful island and the rain came to the conclusion that I probably have not eaten any food that does not include what the seeds, stems or tubers of fennel. Sicilians add it anywhere. Wild fennel growing is definitely a stronger taste, which is very similar to that accursed anise. So use it sparingly. Otherwise they can completely dominate the flavor of food.
Pagrus Roasted with fennel - 4 servings: 2
whole, fresh pagrusy pink, each with approximately 500g (can be replaced by bream)
4 fennel bulbs
4 cloves garlic 3 lemons
2 stalks of wild fennel growing * (optional)
1 cup of white dry wine
handful of fennel seeds olive oil salt
4 years ago I watched with curiosity Monica crispy scorpions fennel oil, balsamic vinegar and sprinkled with salt.
- Do you?
- No, I do not like.
- What do you like? - Monica froze with a piece of fennel close together on a fork. The fact Włoszce of flesh and blood is hard to understand that someone may not like fennel.
- No I like. Smells of aniseed.
- Are you crazy? What kind of aniseed? Here. Try it!
tried i. .. I ate the whole plate. But it was good! Since then, we ate mainly in the fennel salad with chicory Trevizo, oranges and walnuts, or simply drizzled with olive oil and sprinkled with salt. Yummy! Last weekend I gave hot fennel with white wine and garlic *. He was to be added to baked fish. The fish was good, but the dill ... :)
buying fennel bulbs you can get on a different appearance. Some are oblong and quite flat, the second round and bulky. In Italy it is said (I have no idea how much is the truth) that the former is fennel male and one female . Is something in it, especially if we take into account in the design:) And yes dill male, which is fibrous and tough enough to strong flavor, it should be subjected to heat treatment. Female, fragile, delicate in flavor and slightly sweet, ideal for eating raw.
the first time I had the opportunity to try growing a variety of wild fennel - finocchietto Selvatico - during our vacation in Sicily . After two weeks on this beautiful island and the rain came to the conclusion that I probably have not eaten any food that does not include what the seeds, stems or tubers of fennel. Sicilians add it anywhere. Wild fennel growing is definitely a stronger taste, which is very similar to that accursed anise. So use it sparingly. Otherwise they can completely dominate the flavor of food.
Pagrus Roasted with fennel - 4 servings: 2
whole, fresh pagrusy pink, each with approximately 500g (can be replaced by bream)
4 fennel bulbs
4 cloves garlic 3 lemons
2 stalks of wild fennel growing * (optional)
1 cup of white dry wine
handful of fennel seeds olive oil salt
Preparation:
Lemons scalded and cut into slices. Garlic Peel and finely shred. Fennel
cleaned and cut into slices. In a saucepan heat the tablespoon of olive oil, add garlic and half poszatkowanego fry for a few seconds. Add fenkuły and pour white wine. Boil for 10 minutes. Spread on the bottom of the vessel, which will be baked fish.
If you had bought the fish armpit and treated, to be herd husband (son, brother, father, uncle) to them and oskrobał wypatroszył hull.
Fish, rub with salt. The interior stuff garlic, 2-3 slices of lemon, fennel seeds and stems. Cut the sides and not powkładać in slices of lemons. Arrange the fish on a previously boiled dill. Drizzle with olive oil, cover with plastic wrap and refrigerate for 2-3 hours.
Bake fish in preheated to 220 ° C for about 30-40 minutes. Baking time depends on the weight of fish. If you have any doubts as to whether the fish is ready, a fork is enough to check whether the meat is white and is easily away from bone.
Enjoy!
* if you used the occasion of the trip to Sicily, hit the wild fennel growing, I recommend making adequate stocks and strugglin few mature stems. Then just cut them to 15 cm long pieces and freeze. Thus prepared stems look very cool as an example to skewer sticks:)
RECETTE EN FRANAÇAIS: Pagram au fenouil
Lemons scalded and cut into slices. Garlic Peel and finely shred. Fennel
cleaned and cut into slices. In a saucepan heat the tablespoon of olive oil, add garlic and half poszatkowanego fry for a few seconds. Add fenkuły and pour white wine. Boil for 10 minutes. Spread on the bottom of the vessel, which will be baked fish.
If you had bought the fish armpit and treated, to be herd husband (son, brother, father, uncle) to them and oskrobał wypatroszył hull.
Fish, rub with salt. The interior stuff garlic, 2-3 slices of lemon, fennel seeds and stems. Cut the sides and not powkładać in slices of lemons. Arrange the fish on a previously boiled dill. Drizzle with olive oil, cover with plastic wrap and refrigerate for 2-3 hours.
Bake fish in preheated to 220 ° C for about 30-40 minutes. Baking time depends on the weight of fish. If you have any doubts as to whether the fish is ready, a fork is enough to check whether the meat is white and is easily away from bone.
Enjoy!
* if you used the occasion of the trip to Sicily, hit the wild fennel growing, I recommend making adequate stocks and strugglin few mature stems. Then just cut them to 15 cm long pieces and freeze. Thus prepared stems look very cool as an example to skewer sticks:)
RECETTE EN FRANAÇAIS: Pagram au fenouil
