FENNEL

FENNEL

Native to the Mediterranean region, this licorice-flavored member of the parsley family is one of Italy's most popular vegetables.

Work with it, and you will find that the aromatic plant lends itself well to a wider variety of foods than you might have first suspected. Another benefit: one cup contains almost 20 percent of your recommended daily value of vitamin C. Most fennel's available in American markets are grown in California. The type you'll find-Florence, or bulb, fennel (sometimes labeled "fresh anise")-has a bulbous base, stalks like celery, and feathery leaves that resemble Queen Anne's lace. Like celery, the entire plant is edible. The crisp and slightly sweet bulb is especially delicious served raw in salads. Whether braised, sauteed, roasted, or grilled, the bulb mellows and softens with cooking.

Look for small, heavy, white bulbs that are firm and free of cracks, browning, or moist areas. The stalks should be crisp, with feathery, bright-green fronds. Wrapped in plastic, fennel keeps for just a few days in the refrigerator; the flavor fades as it dries out.

The Whole Fennel

Fennel seeds don't come from bulb fennel but from common, or wild, fennel. The seeds are slightly nutty, with the expected licorice flavor, and are widely used in sausages, stews, soups, and curries.

Fennel stalks can take the place of celery in soups and stews, and can be used as a "bed" for roasted chicken and meats.

Use fronds as a garnish, or chop them and use as you would other herbs, like dill or parsley. Chopped fennel works especially well in Italian tomato sauces, but add it late in the cooking process so the flavor isn't diluted.

Bulb Basics

Trim the stalks about an inch above the bulb.

If you want pieces to stay together for grilling, keep the root end intact. Otherwise, trim about a half inch off the root end before cooking.

To slice fennel, stand the bulb on the root end and cut vertically.

BAKED RIGATONI WITH SAUSAGE & FENNEL

Ingredients

• 1 (16 ounce) package rigatoni pasta
• 24 ounce marinara sauce
• 1 pound hot Italian sausage links, casings removed and crumbled
• 1 bulb fennel, trimmed and thinly sliced
• 1 roasted red bell pepper, chopped
• 1/2 yellow onion, chopped
• 1/4 cup chopped fresh basil leaves
• 2 cloves garlic, minced
• salt and pepper to taste
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Asiago cheese

Directions

Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook until almost tender, about 10 minutes.

1.      Fry the sausages in a large skillet over medium heat, turning frequently until cooked through, about 15 minutes. Remove from the skillet, cool slightly and slice into rounds. Add the garlic, fennel and onion to the skillet and season with salt and pepper. Cook and stir for about 5 minutes, then add the roasted red peppers, basil, sliced sausage and pasta sauce. Heat through over low heat until warmed.

2.      Combine the pasta with the sauce and vegetables in a 9x13 inch baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the top. Garnish with a few fennel leaves left from the bulb. Cover with aluminum foil.

3.      Bake for 30 minutes in the preheated oven, and then remove the aluminum foil. Set the oven to broil, and cook for another 5 minutes or until cheese is browned.