Category Archives: FENNEL

HEARTY SAUSAGE AND CANNELLINI BEANS WITH SPINACH, ITALIAN SALSICCE E FAGIOLI CON SPINACI

fullcamera 490A hearty one pan Italian Stew made with Sweet Italian Sausage, Cannellini Beans and Spinach is just waiting for you to make it.  Read on and I’ll tell you how to create this dish of Italian Comfort Food.  About the most difficult part of this dish is taking the sausage out of the casing.  It’s pretty simple but tastes like you are eating something that took all day to cook.  Pretty cool huh?  SALSICCE E FAGIOLI CON SPINACI, looks better when you say it in Italian.  I can’t tell you how often my mother would pop open a can or two of beans and suddenly the house was filled with amazing aromas and we just couldn’t wait to sit down and enjoy one of the many dishes she created from her kitchen, or from her mother’s.  File this under CAST IRON COOKING (although it’s not a requirement) as it’s one of my favorite cooking pieces to use.  Hold heat.  Evenly cooks.  Durable.  Perfect for this dish or use any other high sided heavy bottomed pan.  Sometimes I sit back and can’t believe all I remember that came out of our kitchen in Staten Island, NYC.  Often I take those memories and dishes and build on them always staying true to the original and respecting it.  So let’s get started on this fairly “quick” dish which draws on my Southern Italian-American roots.

 

TIME:  1 hour 15 minutes                                  SERVES: 4-6

5 SWEET ITALIAN SAUSAGES , slit the skins and remove the meat.  Break it up into a bowl.

2 CANS CANNELLINI BEANS, DRAINED

3 SLICED CLOVES OF GARLIC

3 TBS EXTRA VIRGIN OLIVE OIL

1/2 TSP PEPERONCINO

KOSHER SALT

1/2 CUP WHITE ITALIAN WINE

1/2 CUP CRUSHED TOMATOES

2 CUPS CHOPPED FRESH SPINACH

PECORINO ROMANO FOR GRATING

See, not too much to worry about here!! Let’s Cook!

 

In a Cast Iron Pan or a high sided heavy bottomed pan add 1 TBS of the Olive Oil.  Heat on medium.  Break up the sausage meat and add to the pan.  Let the sausage meat brown well on all sides by moving it around the pan every 6 minutes or so.  Should take about 15 minutes.  Add an additional TBS of the Olive oil, wait 3 minutes,  and then add the garlic.  Let this saute’ for 2 minutes and then add the wine.  Deglaze the whole pan (LOOK AT THAT BEAUTIFUL GOLDEN SAUCE YOU JUST MADE!! SMELLS GREAT RIGHT??).  Now add the tomato and bring to a boil.  Add the Beans, Mix well and check for seasoning.  Let this cook for 20 minutes.  Chop the spinach and add it at this point.  Stir.  Continue cooking for 20 minutes on low.  Now you’re done.  Check for Seasonings. Cook this dish till it gets to a consistency you like.  It like it when it’s at a thick stew consistency.  Much of that happens if you cook in on one day, and let it cool down and reheat it the next.  Serve the finished hot dish with Pecorino for grating, Extra Olive Oil for Drizzling, and Peperoncino for the spice.  Will last in the fridge up to 3 days.  BUON APPETITO!!! HAPPY COOKING!!! serve this is great bread!!

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FENNEL AND TOMATO BAKED CHICKEN, COMBINING DELICIOUS ITALIAN FLAVORS

fennelchicken-003As the weather moves towards the colder side we look to our ovens again.  The aromas that envelope the home as a dish is roasting or baking bring on anticipatory hunger and a generally good feeling all around.  I find Baking/Roasting Chicken can turn a cold rough day into a warm hug everytime.  The combinations and cuisines are endless. Chicken is a blank canvas that pays off with a masterpiece when completed.  CHICKEN SKIN!!!  The flavor center.  It gives up its flavor to the meat and to the cooking juices while keeping some in that skin which makes it a delight.  My cooking is done mostly, almost 99% of the time in absence of a recipe, instead, i use my cooking experience and research to put together dishes that make sense.  Some are actual regional dishes with a set list of ingredients in a particular manner.  Then there are the other times when I use a basic template for a dish and play around.  Like I did one night after work with this BAKED CHICKEN WITH FENNEL, TOMATOES , AND MUSHROOMS.  Fennel (oftentimes LIKE TONIGHT AT THE SUPERMARKET, it’s mislabeled as ANISE, similar tastes but not the same) is in the fall and winter markets.  The type is actually FLORENTINE FENNEL, or FINOCCHIO, and is part of the ItalianAmerican holiday table.  That’s why I bought a big knob with stalks and beautiful fronds tonight.  But I once had some post-Thanksgiving finocchio hanging around in the fridge.  Fennel is often made as a side dish, roasted in the oven. SO….there were some Grape tomatoes and onions in my view, a nice pack of Organic chicken cut into pieces and I thought…let’s make a dish.  The chicken is well seasoned, the tomatoes are thrown in the pan along with some whole mushrooms, chopped fennel, olive oil, some cloves of garlic and White Wine and stock…and then baked. That’s it.  With those ingredients you CAN’T GO WRONG..your home will smell like a country restaurant somewhere in Italy or Sicily where Fennel is king.  Let’s make some chicken with fennel!!

TIME: 1 1/2 HOURS                                     SERVES: 4

1 ORGANIC OR NATURAL CHICKEN, CUT INTO 8 PIECES

2 TSP KOSHER SALT

1 TSP GROUND BLACK PEPPER

1/4 CUP OLIVE OIL

1 FENNEL BULB, TRIMMED AND SLICED

10 CHOPPED FENNEL FRONDS  (THE TOPS OF THE STALKS)

2 PINTS CHERRY TOMATOES

1 LB. WHOLE CREMINI OR BUTTON MUSHROOMS

1 MEDIUM ONION DICED

2 SMASHED CLOVES OF GARLIC

1/4 CUP WHITE WINE

1 TSP. HUNGARIAN PAPRIKA

Preheat the oven to 400 degrees F.  In a bowl, liberally season the chicken with salt, pepper, paprika, and olive oil. In another bowl, do the same with the fennel, tomatoes, mushrooms, onion, garlic.   In a baking pan add the vegetable mixture. Then fit the chicken into the pan. fennelchicken-005

Drizzle the remaining olive oil over the top, then the wine.  Place into the oven in the middle rack and let it cook undisturbed for 25 minutes.  Baste the chicken with the pan juices and rotate the pan. Bake for an additional 25 minutes, or until the chicken is reading 165 degrees F on a meat thermometer (so you know, that’s my BFF).  When the chicken is at that temp, remove from the oven. baste with the pan juices and then cover and serve in 5 minutes.Delicious and clean tasting. Meat and a plate of vegetables cooked in the pan juices.  So good.  I like roasted potatoes, or rice, or simply some good bread with this…up to you. fennelchicken-004That pan is DYING for what the Italians call FARE LA SCARPETTA!!  Scooping up those pan juices with a really well crusted piece of Italian bread.  Do it before someone else does…you cooked it, it’s your treat. You deserve it.  Now enjoy your meal!  Happy Cooking!!