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Ingredientes
- 1 x Fennel bulb trimmed
- 1/4 c. Thinly-sliced red onion
- 1 tsp Champagne vinegar
- 1 Tbsp. Extra virgin olive oil Cracked black pepper Salt to taste
- 4 x Belgium endive leaves thinly sliced
- 1 Tbsp. Minced fresh flat-leaf parsley
- 1 1/2 c. Pitted cured black olives
- 1 tsp Chopped garlic
- 1/2 c. Extra virgin olive oil
- 2 Tbsp. Minced fresh basil
- 2 Tbsp. Minced fresh flat-leaf parsley
- 2 Tbsp. Minced fresh marjoram
- 2 Tbsp. Minced fresh thyme
- 1/2 tsp Crushed red pepper flakes Salt to taste Freshly-grnd black pepper to taste
- 1 lb Cooked fucilli cooked very al dente and cooled
- 1/4 c. Freshly-grated Parmesan cheese
Direcciones
- For The Salad: Using a mandoline, thinly shave the fennel. In a bowl combine the fennel with the onion, vinegar, extra virgin olive oil, plenty of black pepper, and salt. Let sit for 5 min. Add in the endive and parsley. Toss. Taste and adjust the seasonings.
- For The Pasta: Place a large pot of salted boiling water on your stove. In a large service bowl, combine the olives, garlic, extra virgin olive oil, basil, parsley, marjoram, thyme, pepper flakes, salt, and pepper. Mix to combine and allow to sit for 5 min.
- Drop the pasta into the warm water and allow to heat through for 1 minute. Drain well and immediately add in to the service bowl. Toss to coat, top with the cheese and serve.
- This recipe yields 4 salad and pasta servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 4 servings | |
| Calories 423 | |
| Calories from Fat 286 | 68% |
| Total Fat 32.28g | 40% |
| Saturated Fat 5.05g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 2500mg | 104% |
| Potassium 422mg | 12% |
| Total Carbs 6.65g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.48g | 2% |
| Protein 28.42g | 45% |
