I did this for a feast about 18 months ago. It came out very well. The test dish had a very thick sauce, but when expanding for the full feast (of 225 people) it was more liquidy and soupish.
As for using the white parts of the fennel, there is a fennel salad on the florilegium site (I think in the food-vegetable category). It also has apples in it I believe. But there is also this dish that can use up the white part of the fennel:
Fenkel in Soppes (Pleyn Delight #4)
Take blades of Fenkel ; shrede hem not to smale, do hem to seep in water and oile and oynons minced therwith. Do therto saffron and salt and powder douce. Serve it forth ; take brede ytosted and lay the sewe onoward.1 bunch fennel, 2 onions, 1/4 cup olive oil, 1/8 tsp ginger, 1/8 tsp pepper, 1 tsp salt
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Here's the apple and fennel dish I was thinking of. Don't have the documentation with it.
Cabbage with fennel and apple (Santich's redaction)
Finely shred 1/4 Savoy (green) cabbage, drop into boiling salted water and boil 1 minute, then drain and rinse. Finely slice 1 small onion and half a bulb of fennel. Fry in 2-3 tablespoons olive oil until soft. Peel, quarter, and core a small apple and cut into small cubes (chop). Add to onion and fennel with drained cabbage and a little stock or water. Cover and steam for 5 min., then remove lid and cook a little longer to evaporate most of the liquid. Season with freshly ground pepper and salt to taste.
As a variant, add strips of pancetta to the pan with the onion and fennel. The salty tang of the pancetta contrasts nicely with the natural sweetness of the onion, fennel, and apple.
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As for using the white parts of the fennel, there is a fennel salad on the florilegium site (I think in the food-vegetable category). It also has apples in it I believe. But there is also this dish that can use up the white part of the fennel:
Fenkel in Soppes (Pleyn Delight #4)
Take blades of Fenkel ; shrede hem not to smale, do hem to seep in water and oile and oynons minced therwith. Do therto saffron and salt and powder douce. Serve it forth ; take brede ytosted and lay the sewe onoward.1 bunch fennel, 2 onions, 1/4 cup olive oil, 1/8 tsp ginger, 1/8 tsp pepper, 1 tsp salt ( ... )
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Cabbage with fennel and apple (Santich's redaction)
Finely shred 1/4 Savoy (green) cabbage, drop into boiling salted water and boil 1 minute, then drain and rinse. Finely slice 1 small onion and half a bulb of fennel. Fry in 2-3 tablespoons olive oil until soft. Peel, quarter, and core a small apple and cut into small cubes (chop). Add to onion and fennel with drained cabbage and a little stock or water. Cover and steam for 5 min., then remove lid and cook a little longer to evaporate most of the liquid. Season with freshly ground pepper and salt to taste.
As a variant, add strips of pancetta to the pan with the onion and fennel. The salty tang of the pancetta contrasts nicely with the natural sweetness of the onion, fennel, and apple.
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