Description
Cooking with fennel from CSA share. Fennel has an anise flavoring and popular in Italian dishes.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 3/4 cup white wine
- 1 – 1 1/2 pounds fennel, fronds removed and cut into 1 inch pieces (about 1 3/4 cups)
- 8 ounces linguine, uncooked
- 12 ounces poached or baked salmon
- Pasta water
- Fennel fronds
- Salt & pepper, to taste
Instructions
- In a large skillet over medium heat, heat olive oil.
- Add garlic and saute for 1 minute.
- Add fennel and wine. Stir, cover and lower heat to medium-low. Let cook for 15 – 20 minutes or until fennel is soft.
- While fennel is cooking, in a large pot, bring water to a boil, salt and add dry pasta. Cook a minute short of recommendations on the box.
- When pasta is done, drain (save water) and add to skillet with fennel. Toss in salmon. Cook for another minute, adding pasta water as need to make a sauce.
- Before serving, mix in fennel fronds and salt and pepper to taste.