La Chatte Gitane (or The Gypsy Cat) was the name we chose for our cottage in France. We chose it while on the road, moving home, from Ireland to France with 2 dogs and 7 cats in the car.
This blog began its insignificant life as a recipe book for friends and family who would ask me repeatedly for a recipe of this, that and the other.
Since then it has taken many different directions, like gypsies tend to do. Sometimes making a U-turn and revisiting familiar roads and taking a break when necessary.
You'll find recipes here, but also musings about the places we've called home, the gardens that we've established, not always successfully, the homes we've improved and the environments we've lived in. Currently, that is back in Ireland.

Sunday, April 01, 2007

Farfalle with Florence Fennel


Ingredients for 3/4 servings
500 gr pasta,
2 big bulbs of Florence fennel,
3 cloves of garlic,
zest & juice of 2 lemons,
1 tbsp sugar,
olive oil, a good gluck,
5 anchovies,
rock salt & cracked black pepper,
handful of black olives,
freshly grated parmesan
Preparation
Chop the garlic fine and add to some oil in a pan. Sautee, but make sure not to burn.
Remove outer leaves of the fennel and discard, rinse the fennel under the tap and cut into rustic chunks. The green herb can be kept to garnish. Put them in with the garlic and add the anchovies and lemon zest. Let it sautee till the fennel is tender (you might want to add a splash of water at some stage)
Add lemon juice and sugar. Season with salt & pepper and throw in the olives.
I hope that you took some initiative and your pasta has been cooked (al dente) at this point, so you can drain it now and stir it into the fennel.
Sprinkle with the chopped greens and parmesan cheese.

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