I love fennel me. Even more so when I can go to the garden and pick them myself. Okay, they are not the fattest bulbs, but when I chopped them up the wonderful mild anise aroma just filled me with joy.
(and I don't even like anise very much ). Fennel is more subtle and sofisticated, anyway ;-) .
So here is a simple tasty meal I made. Did I tell you ? They're straight from the garden.
- olive oil
- 4 cloves of garlic, roughly chopped
- 3 fennel bulbs, roughly chopped
- 50 grs (or more) lardons (or pancetta if you're richer)
- zest and juice of 1 lemon
- 1 glass (25cl) chicken stock
- 150 to 200 grs cooked chicken pieces
- 2 spring onions, sliced
- fennel green, chopped
- 4oo grs penne rigate, cooked al dente
- morsels to taste of Roquefort or any other blue cheese you might fancy, but grated parmesan works too.
- In a pan, fry off the lardons and set aside.
- Pour olive oil in same pan and sautee the garlic - without burning !
- Add the fennel and sautee some more, you can add a little of the stock to prevent it from burning. Lid on.
- When fennel has reached the al dente stage, pour in the rest of the stock and the lemon juice.
- Add the chicken pieces and heat through thoroughly.
- Season with sea salt and freshly cracked black pepper.
- Stir in the freshly cooked penne, lemon zest, spring onions, fennel green and of course the lardons.
- Serve and sprinkle (or bomb) with morsels of Roquefort.
Thank you for visiting.