Caramelized Fennel with Ricotta and Pasta

with an option to add Greens

Ingredients:

• One fennel bulb
• 1/3 cube of butter
• water
• 6C summer squash, julienned
• Zest from 1 large lemon
• 3 cloves of garlic, minced
• 2 tsp salt
• 1/2 tsp fresh black pepper
• 1 lb cooked whole wheat linguine
• 3 Cups homemade ricotta
• juice from the now disrobed lemon

Directions:

• Remove the greens from the fennel bulb and set aside for later.
• Slice the bulb in half, remove the core and slice into thin slivers
• Saute in the butter....slowly.
• Once it has turned golden, add 1/3 to 1/2 cup of water and reduce.
• Add another 1/2 C of water and reduce again to yield a yummy, golden syrup.

Add:

• the julienned summer squash, lemon zest, minced garlic, salt, pepper

No matter the size of the zucchini (summer squash) always remove the seeds.  If you don’t, as the veggies caramelize, the texture of the seed remains, which I find objectionable. 

Saute another ten minutes and toss into the the cooked linguine.

Add:

• homemade ricotta (The homemade ricotta makes all the difference and it's a fun family project. See how easy it is to make.)

Finally add:

• Lemon juice and adjust salt to taste

Optionally Add blanched chopped greens:

Directions:

• Save the salted water from the cooked noodles.
• Reheat to a boil.
• Drop in 4-8 cups of chopped greens (any kind-stems removed)
• Blanch in boiling, salted pasta water for 3-4 min.
• Remove and put in ice water for 3 min.
• Drain and add to the pasta dish.

If you want to bump up that fennel flavor even more, add 3 T minced fennel greens to the pasta dish for extra flavor and color or just serve it in a small bowl on the table for each to add according to taste.

Back to The Cascading Kitchen