Angel Hair Pasta With Fennel And Saffron Recipe
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Ingredients : Angel Hair Pasta With Fennel And Saffron Recipe
2 medium bulbs fennel with fronds
1 lb dried angel hair pasta
2 tbsp olive oil
2 small red onions, chopped
(1 1/2 cups)
1/2 tsp fennel seeds
1/2 tsp saffron threads
3 tbsp currants or raisins plumped in
warm water and drained
2 tbsp pine nuts
6 SERVINGS DAIRY-FREE
This classic Sicilian dish is served in almost every restaurant on that
island. Wild fennel, which has a more distinctive flavor than its
cultivated cousin, is commonly used in Sicily. In the interest of
convenience, we've used readily available cultivated fennel plus fennel
seeds to boost the taste.
Bring large pot of lightly salted water to a boil.
Meanwhile, rinse and trim fennel, discarding stems but reserving fronds
and bulbs. Set aside half the fronds. Chop remaining fronds; set aside.
Add fennel bulbs to boiling water and cook 10 minutes. Using slotted
spoon, remove fennel bulbs. Dice bulbs and set aside.
Return water to a boil and add pasta; stir to prevent sticking. Cook
until tender, about 6 minutes. Drain pasta, reserving 1/2 cup cooking
water.
While pasta is cooking, in large skillet, Heat 1 tablespoon oil over low
heat, Add onions, fennel seeds and chopped fronds and cook, stirring,
until onions are tender, about 5 minutes.
In a cup, combine saffron and 1 1/2 tablespoons warm water; stir to blend
and add mixture to skillet. Stir in diced fennel bulbs and cook,
stirring, until fennel is very tender, about 15 minutes. Add currants and
pine nuts. If mixture seems dry, add spoonfuls of reserved pasta water to
moisten.
Add cooked pasta and remaining fronds to mixture. Increase heat to medium
and cook, stirring, 1 minute. Drizzle with remaining 1 tablespoon oil,
season with salt to taste and serve.
From "Vegetarian Times Cooks Mediterranean," by Melissa Clark.
PER SERVING: 211 CALORIES; 6G PROTEIN; 6G TOTAL FAT; (1G SAT. FAT) 34G
CARBOHYDRATE; 0MG CHOLESTEROL; 43MG SODIUM; 6G FIBER
Per serving: 77 Calories (kcal); 6g Total Fat; (67% calories from fat); 1g
Protein; 5g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates
Recipe by: Vegetarian Times Magazine, December 1999, page 30
Converted by MM_Buster v2.0n.
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Per Serving (excluding unknown items): 658 Calories; 72g Fat (96.8%
calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Vegetable; 14 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
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