Garden Chef Series Recipes: Rotini with Braised Fennel
August 28th, 2008 by academia barilla chef
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!
Tags: Barilla USA, Carrots and Spring Onions, Chef Lorenzo Boni, chicago botanic garden, garden chef series, otini with Braises Fennels, Rotini Pasta, Toscano extra virgin olive oil
August 28th, 2008 at 4:48 pm
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:
- Momma’s homemade spaghetti sauce
- The tastiest organic Italian soup for fall weather
- Gelato to chill for
- Holidays in the homeland…the most authentic – and delicious – Italian holiday dish
If you’d like to receive the magazine, please send your contact information to me at Vickie@reynoldspublicrelations.com. Thanks!
September 11th, 2008 at 4:57 pm
Of course we know La Cucina Italiana - did you know that the Academia Barilla Gastronomic Library has a COMPLETE and constantly updated collection of your magazine since issue number 1?
We are pretty proud of it - keep up with the good work to celebrate Italian culinary culture!
Best,
Massimo
Massimo Burgio
Italian Food Lovers Editorial Team
http://www.italian-food-lovers.com