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Receta Fennel Salad And Fusilli Pasta
by Global Cookbook

Fennel Salad And Fusilli Pasta
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  Raciónes: 4

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

  1. 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.
  2. 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.
  3. 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.
  4. This recipe yields 4 salad and pasta servings.