Ingredients Jump to Instructions ↓

  1. Spaghettini with Roasted Fennel & Mozzarella

  2. 2 medium bulbs fennel, washed and trimmed

  3. 1 head garlic, cloves peeled and , if large, halved

  4. 1 Tablespoon fennel seeds, chopped

  5. 1/4 cup extra virgin olive-oil

  6. 4 canned plum tomatoes, chopped (2/3 cup)

  7. 1/4 teaspoon dried chile flakes

  8. salt and freshly ground black pepper to taste

  9. 1/2 lb. of spaghettini

  10. 1 cup loosely packed basil leaves

  11. 1/2 cup fresh mozzarella, cut into cubes

  12. 1/3 cup freshly grated parmesan

  13. Heat the oven to 450 F. Cut the fennel bulbs into quarters through

  14. their cores. With a chef's knife, cut out each core, set the wedges

  15. cut side down, and cut them into 1/8 inch slices. In a shallow

  16. ovenproof dish or baking pan, toss the fennel with the garlic,

  17. fennel seeds, half of the olive oil, the tomatoes, chile flakes,

  18. salt and pepper. Spread the mixture evenly in the bottom of the

  19. pan. Roast without sirring until the fennel is limp and somewhat

  20. browned, 35 - 40 minutes.

  21. When the fennel is just cooked, cook the spaghettini until al dente,

  22. drain it and return it to its pot. Add the roasted mixture to the

  23. op and toss. Add the remaining olive oil. Tear the basil into pieces and add it to the pot. Just before serving, toss with the

  24. mozzarella and parmesan. Serve immmediately with extra parmesan

  25. on the table.

  26. Variation: I think I'll try it using montarey jack with jalpeno

  27. peppers and reduced amount of pepper flakes instead of mozzarella

  28. and pepper flakes.


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