Garden Chef Series Recipes: Rotini with Braised Fennel
August 28th, 2008
Another recipe from the Chicago Botanic Garden’s Chef Series.
Today, Barilla USA Executive Chef Lorenzo Boni who shares another recipe he performed at the Chicago Chef Show: Rotini Pasta with Braised Fennel, Carrots and Spring Onions. Ready? Let’s go to the kitchen!
ROTINI WITH BRAISED FENNEL, CARROTS AND SPRING ONIONS
(Rotini integrali con finocchio e cipolline fresche)
A recipe by Chef Lorenzo Boni
(serves 4)
Preparation Time: 5 min
Cooking Time: 25 min
Season: Spring/ Summer
INGREDIENTS
- 4 tablespoons, Academia Barilla Toscano extra virgin olive oil
- 2 Cloves, Garlic
- 2 Fennel bulbs with tops
- 1 medium carrot
- salt, black pepper, to taste
- 1 bunch, spring onions
- 1/2 cup, Academia Barilla Parmigiano Reggiano, grated
- 1 tablespoon, Fennel frawns, chopped
PREPARATION
In a medium pan, sauté the minced garlic in the olive oil until it turns slightly yellow, about 3 minutes. Meanwhile, slice the fennel bulbs in half, then into thin slices.
Add the sliced fennel to the skillet, along with the carrot, sliced into roundels, about 1/8 inch thick. Braise the ingredients for about ten minutes over medium high heat, covered.
Season with salt and black pepper; cover with a lid and cook through stirring occasionally.
Slice the onions into 1/2 inch strips and stir them into the mixture and cook an additional three minutes.
Meanwhile cook the pasta according to the instructions on the package. Drain and toss with the sauce. Stir in the Parmigiano Reggiano and the fennel frawns before serving.
Thank you for sharing with us the recipe, Lorenzo. See you soon again on Italian Food Lovers!
This entry was posted on Thursday, August 28th, 2008 at 7:16 am and is filed under academia barilla, academia barilla chef, academia barilla events, celebrity chef, celebrity chefs, culinary arts, gourmet events, gourmet recipes, innovative recipes, italian food, italian gastronomy, parmigiano reggiano. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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Hi,
Here’s a magazine you should know about. It’s called La Cucina Italiana and it’s the U.S. edition of Italy’s oldest and most popular cooking magazine. It’s all about cooking traditional & modern Italian dishes using healthy, fresh and seasonal ingredients. (Thankfully, it’s for chefs of all levels.) I’m looking to spread the word, and if you’d like to take a look, I’d be delighted to send you a free media subscription. Here’s the site. http://www.lacucinaitalianamagazine.com. Also, if you want to host a recipe contest, we can provide the winner with a free subscription as well. Some ideas for the contest are:
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Massimo
Massimo Burgio
Italian Food Lovers Editorial Team
http://www.italian-food-lovers.com