Fennel is ubiquitous in the Mediterranean, growing wild in many areas. All parts of it are utilized, from the seeds that give Italian sausage its unique flavor to the bulb to the celery-like stalks and fronds. Its anise-y flavor goes well with a medium to bold extra virgin olive oil.
My Merry Band of Tasters and I were treated to this colorful dish for lunch at the Di Mercurio family’s farm, and master miller Duccio Morozzo and I liked it so much we decided to recreate it back in his Roman kitchen. The tomato purée we used is called passata. Find it at larger supermarkets or online. Back in the US we also use high-quality crushed tomatoes.
Sometimes called “poor man’s lobster,” mild, sweet-tasting monkfish has a pleasantly rm texture. Fancy enough for a dinner party, it simply begs for a drizzle of exquisitely fresh EVOO. Serve with a mixed green salad lightly dressed with olive oil and lemon juice.
For snappier shrimp, brine in heavily salted water for 15 minutes before draining and sautéing. (If you brine, skip salting the shrimp before cooking.) Ingredients 8 ounces pancetta, finely chopped 1/4 cup extra virgin olive oil 4 cloves garlic, thinly sliced 16 medium shrimp, deveined Kosher salt and freshly ground black pepper 1/2 cup white […]
