Baby Fennel With Salsa Verde Recipes

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BABY FENNEL WITH SALSA VERDE



Baby Fennel With Salsa Verde image

In my endeavour to try new foods I have not had before, in this case fennel I am posting this recipe from Australian Delicious as it appeals to me and hope it will you too.

Provided by ImPat

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 cup flat leaf parsley (1 bunch flat leaf was specified leaves picked)
50 g capers (salted, rinsed and drained)
8 anchovy fillets (in olive oil, drained)
2 garlic cloves (chopped)
2 teaspoons Dijon mustard
3/4 cup extra virgin olive oil (185 ml)
6 fennel bulbs (baby trimmed)

Steps:

  • For the salsa verde, whiz all ingrdients except the fennel in a food processor to a coarse paste and season with salt and pepper to taste.
  • Meanwhile, slice the fennel into 2-3 cm wedges and cook in a saucepan of salted boiling water for 8-10 minutes until just tender.
  • Drain, then place on a clean tea towel until dry, yet still warm.
  • To serve, arrange fennel wedges in a bowl and drizzle with the salsa verde.
  • Serve as part of an antipasti platter.

Nutrition Facts : Calories 330.5, Fat 28.2, SaturatedFat 3.9, Cholesterol 4.5, Sodium 589.3, Carbohydrate 18.6, Fiber 7.9, Sugar 0.2, Protein 5.1

ROAST ROLLED PORK BELLY WITH SALSA VERDE



Roast Rolled Pork Belly With Salsa Verde image

Make and share this Roast Rolled Pork Belly With Salsa Verde recipe from Food.com.

Provided by hectorthebat

Categories     Pork

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 13

2 kg pork
1 tablespoon fennel seed
2 lemons
2 garlic cloves
1 teaspoon chili flakes
2 tablespoons parsley
15 g parsley
10 g mint
3 tablespoons oil
1 tablespoon capers
1 tablespoon vinegar
1 teaspoon mustard
2 cornichons

Steps:

  • Preheat the oven to gas 6, 220C, fan 200°C With a sharp knife, score the fat side of the meat in a criss-cross pattern. Mix most of the fennel seeds with the lemon zest, garlic, parsley and season. Spread over the non-fat side of the meat, roll tightly and tie.
  • Put the meat on a rack in a roasting tin and sprinkle with plenty of salt. Cook for 30 minutes, then turn the heat down to gas 4, 180C, fan 160°C Pour 250ml (8 fl oz) of water into the bottom of the pan (this steams the meat and keeps it moist). Sprinkle the top with the rest of the fennel seeds and cook for a further 2 hours. It should be tender at this point, but if not, cook for another 20 minutes.
  • Mix all of the ingredients for the salsa in a small bowl. Slice the pork thickly and erve with the salsa and gratin.

Nutrition Facts : Calories 747.6, Fat 37.9, SaturatedFat 11.2, Cholesterol 280, Sodium 508.5, Carbohydrate 3.9, Fiber 1.7, Sugar 0.8, Protein 92.5

PORK SCALOPPINE WITH FENNEL SALSA VERDE



Pork Scaloppine with Fennel Salsa Verde image

Categories     Kid-Friendly     Dinner     Pork Tenderloin     Parsley     Capers     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield 4 Servings

Number Of Ingredients 14

1/4 small fennel bulb, finely chopped, plus 2 tablespoons chopped fennel fronds
1/2 large shallot, finely chopped
1 garlic clove, finely grated
2 tablespoons chopped drained capers
2 tablespoons chopped fresh parsley
2 tablespoons finely grated lemon zest
1/3 cup olive oil, plus more
Kosher salt, freshly ground pepper
1 tablespoon fennel seeds
2 1/2 pounds center-cut boneless pork loin, silver skin removed
1 tablespoon (or more) vegetable oil
2 lemons, halved crosswise
Special Equipment:
A spice mill or a mortar and pestle

Steps:

  • Stir fennel, fennel fronds, shallot, garlic, capers, parsley, lemon zest, and 1/3 cup olive oil in a small bowl; season with salt and pepper. Cover salsa verde and let sit at room temperature at least 30 minutes.
  • Meanwhile, grind fennel seeds in spice mill or with mortar and pestle. Slice pork loin into 4 pieces. Use the tip of a sharp knife to lightly score both sides of each piece in a crosshatch pattern, being careful to barely break the surface. Lightly brush all over with olive oil. Working one at a time, pound pork between 2 sheets of plastic wrap to 1/4" thick. Sprinkle with ground fennel, pressing to adhere; season with salt and pepper.
  • Heat 1 tablespoon vegetable oil in a large skillet, preferably cast iron, over medium-high. Working one at a time and adding more vegetable oil to skillet between batches as needed, cook pork until golden brown, about 2 minutes per side. Transfer to plates.
  • Cook lemon halves, cut side down, in skillet until browned and caramelized, about 2 minutes. Spoon salsa verde over scaloppine and squeeze with lemons.
  • Do Ahead
  • Salsa verde can be made 4 hours ahead. Cover and chill.

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