9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
Banner
banner
<< Back

Angel Hair and Fennel Sauce

1 TBS OF CURRANTS
PINCH OF SAFFRON
1/2 CUP OF WHITE WINE
1/2 CUP OF BLANCHED, SLIVERER ALMONDS
2 TBS OF PINE NUTS
1/2 CUP OF OLIVE OIL
1/2 tsp CRUSHED RED PEPPER
1 CUP OF ONION FINELY CHOPPED
2 BULBS OF FENNEL TRIMED AND CHOPPED (ARPOX 3 CUPS)
1 LB. OF CAPELLINI

SOAK THE CURRANTS & SAFFRON IN WINE FOR 30 MIN. TOAST THE ALMONDS AND PINE NUTS IN A HEAVY PAN SET ASIDE.
HEAT THE OLIVE OIL AND RED PEPPER IN A LARGE PAN, ADD THE ONION AND SAUTE OVER HIGH HEAT TWO MIN. ADD THE FENNEL AND CONTINUE TO COOK OVER HIGH HEAT STIRRING CONSTANTLY TWO MORE MIN.
ADD THE CURRANT, WINE, AND SAFFRON MIXTURE. STIR VIGOROUSLY ONE MIN, THEN ADD THE TOASTED ALMONDS AND PINE NUTS. LOWER HEAT TO A SLOW SIMMER, COVER AND COOK SLOWLY TWENTY FIVE TO THIRTY MIN. STIR OCCASIONALLY.
WHEN THE FENNEL SAUCE IS ALMOST DONE, COOK THE CAPELLINI...DRAIN AND TOSS WITH THE SAUCE.

ENJOY!

New recipe: Chopped Garden SaladJune 20th, 2019

Ingredients 6 medium tomatoes 2 medium green peppers 2 large cucumbers 2 medium red onions 1-1/4 cups water 3/4 cup cider vinegar 4-1/2 teaspoons sugar 1-1/2 teaspoons mustard seed 1-1/2 teaspoons c

New recipe: Asian Cucumber SaladJune 20th, 2019

2 medium Cucumbers sliced 1/4 thin1 tablespoon Honey3 tablespoon Rice Vinegar2 tablespoon Soy Sauce1 tablespoon Sesame Oil1 tablespoon of Toasted Sesame SeedsChili Flakes 1. In a bowl whisk together h

New recipe: Caprese Cucumber SaladJune 20th, 2019

1 1/2 cups cherry tomatoes, halved 1 medium cucumber, peeled and cut into quarters 8 oz. fresh mozzarella, cut into chunks 10-12 fresh basil leaves, torn into small pieces 2 Tbs. olive oil 1 Tbs. bals

Organic Certifications

USDA Organic Logo      

Like Us on Facebook
Search recipes

Recipe Product Tags