Fennel is another one of those veggies that are not exactly exotic but which most ordinary Americans have never themselves consumed as a vegetable. And don't know anyone who has, if asked. Yet supermarkets seem to sell it to someone. And cooking magazines acknowledge it as a legitimate ingredient. And now that our fennel radar is up, we are beginning to notice it more and more.
The e-mail call went out for help on the baked fennel recipe from real Italians who are more fennel aware. [It's a global food world these days.] And a copy went out to dr bob 's mom for light reading. And with her fennel radar up, she found this one in a women's magazine while waiting in a doctor's office. It took a week to find the right moment to give it a try. But when the right moment came, the team was slightly unprepared. No tomatoes. So dr bob made an emergency quick supply run to the nearest supermarket while ms_ani got started. And finished by his return except for the chopped tomato topping. But she assured him that she followed the recipe almost exactly apart from the agreed upon substitution of the missing light cream by a little Italian cooking cream package newly expired and remaining from the summer pre-return flight food shopping spree in Rome a few months before. And except for the standard animal to veggie broth substitution. And except for, well, we'll get to that. So into the oven it went, and out it came, and it was. Terrific. bob wolfed down two big platefuls. So did ani, but slower. With plenty left over for another dinner later in the week. Thanks, mom.
|the official list||our list|
|4||medium leeks [1 1/2 lbs]||1||big leek|
|2||medium fennel bulbs [1 lb each]||1||big? bulb fennel|
|2||garlic cloves, minced||2||garlic cloves, minced|
|1 T||sugar||1 T||sugar|
|1 lb||bowtie (or gemelli) pasta||1 lb||bowtie (or gemelli) pasta|
|1 c||chicken broth||1 c||veggie broth|
|1/4 c||heavy or whipping cream||1/4 c||Italian cooking cream|
|1/4 t||fresh ground pepper||1/4 t||fresh ground pepper|
|1/2 c||grated parmesan cheese||1/2 c||grated parmesan cheese|
|1||ripe medium tomato, diced 1/4 in||1||ripe medium tomato, diced 1/4 in|