Spicy Spaghetti with Fennel and Herbs

Has it really been 2 weeks since my last post? Talk about time flying! Seriously though, I have been pretty busy. Two of our kids were here over last weekend with their families and there is always so much to do...especially with 2 little boys! My husband left for Myrtle Beach last Saturday on his annual golf pilgrimage with a bunch of friends. I set my sights on doing some much needed organizing and enjoyed holding the remote a couple of evenings while I watched some favorite shows. Today reality is back as he will be home in a few hours.

So that has gotten me thinking more about cooking.

I did a detoxification this week....very healthy stuff, lots of fruits and vegetables, no starch, no sugar and lost 7 pounds...YAY! So now that I have gotten a jumpstart, I have to continue as spring is around the corner and so is SUMMER!!! Now my husband loves his Italian food and pasta, in modification, is OK. So I found a recipe in BonApptit that I think he and I will both love, that will be healthy and tasty. I plan to use DeBoles Jerusalem Artichoke Flour Pasta which I consider to be the closest to semolina pasta in flavor once you add your ingredients. So this is going to be tomorrow's dinner...not quite mama's Sunday spaghetti and meatballs, but a bit healthier version of pasta.

Spicy Spaghetti with Fennel and Herbs

1 3-oz pkg pancetta, chopped

1 Tbsp olive oil

3 garlic cloves, chopped

2 large red jalapeno chiles, seeded, finely chopped (About 1/4 cup)

2 large fennel bulbs, stalks trimmed, cut into thin wedges with some core attached

1-1/2 cups low-salt chicken broth

4 Tbsp finely chopped fresh Italian parsley, divided

2 Tbsp fresh lemon juice

1-1/2 tsps. crushed fennel seeds

1 lb. spaghetti

2 Tbsp extra-virgin olive oil

1-1/2 cups finely grated Pecorino Romano cheese, divided

Saute pancetta in large skillet over medium heat until pancetta is golden. Using slotted spoon, transfer pancetta to paper towels.

Add 1 Tbsp olive oil to drippings in skillet. Add garlic and chiles; saute ovr medium heat 1 minute.

Add fennel; cook until beginning to soften, 5 minutes. Mix in broth, 2 Tbsp parsley, lemon juice, and fennel seeds. Bring to a boil.

Reduce heat to low, cover and cook until fennel is very tender, 20 minutes.

Remove from heat and season with salt and pepper.

Cook pasta until tender; drain. Reserve 1 cup cooking liquid. Return pasta to pot.

Uncover skillet with fennel mixture and return to high heat. Cook until almost all liquid is absorbed, about 4 minutes.

Add fennel to pasta. Stir in 2 Tbsp olive oil, 1/2 cup cheese and pancetta.

Add cooking liquid by 1/4 cupfuls if dry.

Toss pasta; transferr to serving bowl. Sprinkle 2 Tbsp parsley over and serve with grated cheese.

Fun With Fennel

Over the last couple of years, I have found that fennel is something that is so easy to use and has many uses. I was afraid to try it, use it....it looked odd...what could you do with this weird looking root? So, I left it alone. Until one day I found a recipe for a fennel and apple salad. I tried it and I was hooked. Which led me on my quest for other ways to use this fragrant and mild tasting....what...vegetable?

Well, it is found in the vegetable bin in the produce aisle, but fennel is actually an herb AND a spice! It is related to parsley and resembles dill! It is a native to the Mediterranean and introduced throughout Europe by way of Italy. All plant parts are edible: roots, stalks and leaves, with the spice coming from the dried seeds. The vitamin C found in fennel bulb is directly antimicrobial and Vitamin C is needed for the proper function of the immune system. It is a good source of fiber, a very good source of folate which is a B vitamin and a very good source of potassium, a mineral that helps lower high blood pressure. Fennel's aromatic taste is unique, reminiscent of licorice and anise. Fennel's texture is similar to that of celery, having a crunchy and ribbed texture.

The French, Italians and English use fennel as an herb to season fish. In Italy fennel is also used to season pork roasts and spicy sausages (think salami). The seeds can season breads (like rye) and cakes and it is also used in Chinese five spice powder.

So why do YOU need to know this?? Because I am going to post a few of my favorite fennel recipes over the next few weeks to show you its versatility and hope that if you haven't tried this before, you will!

To start, I am posting a hot dip that is perfect for the holidays. You can have this done in less than half an hour, start to finish. Or make it up a day ahead of time and pop it in the oven for 10-15 minutes before your guests are scheduled to arrive. If you love the hot artchoke dip, this is a new alternative! Bob Apetit!

HOT FENNEL DIP

Ingredients
· 4 slices bacon
· 3 medium fennel bulbs* (8 oz. each)
· 2 cloves garlic, minced
· 1 8-ounce jar mayonnaise
· 1 8-ounce carton dairy sour cream
· 1 4-ounce package crumbled blue cheese
· 20 dried whole black or pink peppercorns, crushed (an easy way to do this is to put them in a little zip lock bag and pound them with a meat mallet), finely shredded Parmesan cheese (about 2 tablespoons), fine dry bread crumbs (about 2 tablespoons, Radishes and/or Belgian endive leaves

Directions
1. Preheat oven to 400 degree F. In a skillet cook bacon over medium heat until crisp. Remove bacon. Drain, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside.
2. To prepare fennel, cut off and discard upper stalks of fennel. Remove any wilted outer layers and cut a thin slice from the fennel base. Wash fennel and cut in half lengthwise; remove core. Cut crosswise into very thin slices.
3. Add fennel and garlic to drippings in skillet. Cook over medium heat about 10 minutes until fennel is just tender and begins to brown, stirring occasionally. Remove from heat. Add mayonnaise, sour cream, blue cheese, bacon, and peppercorns to fennel; mix well. Divide mixture between two 16-ounce oven-proof crocks, souffle dishes, or other oven-proof dishes. In a small bowl combine Parmesan cheese and bread crumbs; top mixture in each crock with Parmesan mixture.
4. Bake, uncovered, 15 minutes, or until just heated through and tops are light brown. Do not overbake. Serve with radishes and/or Belgian endive leaves. Makes 6 to 8 servings.