Pesto di finocchietto selvatico
Pesto di finocchietto selvatico
Ingredients:
- 1 bunch of wild fennel
- 50 grams of almonds
- 50 grams of Parmesan cheese
- 1 garlic clove
- 100 ml of extra virgin olive oil
- Salt to taste
Instructions:
1. Wash the wild fennel and remove the tough outer stalks.
2. Bring a large pot of water to boil and blanch the fennel for 3 minutes. Drain and set aside.
3. In a food processor, combine the blanched fennel, almonds, Parmesan cheese, garlic, and a pinch of salt.
4. Process until finely chopped.
5. Slowly drizzle in the olive oil while the processor is running until the mixture is smooth and creamy.
6. Taste and adjust the seasonings if necessary.
How to prepare:
Use this delicious pesto di finocchietto selvatico as a sauce for pasta, as a spread on sandwiches, or as a topping for grilled meats or fish. It adds a fresh and vibrant flavor to any dish!
Preparation time: 20 minutes
Servings:
4 servings
Nutrition Facts:
- Calories: 250 per serving
- Fat: 20g
- Protein: 5g
- Carbohydrates: 10g
- Fiber: 3g
Tips:
- For a richer flavor, toast the almonds before using them in the pesto.
- If you can’t find wild fennel, you can use regular fennel bulbs instead.
FAQs:
Q: Can I freeze the pesto?
A: Yes, you can freeze the pesto in an airtight container for up to 3 months.
Q: Can I substitute the almonds with pine nuts?
A: Yes, you can use pine nuts instead of almonds for a traditional pesto flavor.
Q: Can I make this pesto vegan?
A: Yes, you can omit the Parmesan cheese and use nutritional yeast instead to make it vegan-friendly.
Finocchi 1 pezzo (Lazio Km 0)
Finocchi 1 pezzo (Lazio Km 0)
Ingredients:
- 1 fennel bulb
Instructions:
1. Wash the fennel bulb and trim off the stalks and tough outer layer.
2. Cut the bulb in half and remove the core.
3. Slice the fennel bulb into thin strips.
How to prepare:
Use the fennel bulb raw in salads, or cook it by sautéing, roasting, or braising. It has a crisp texture and a mild licorice flavor that pairs well with various dishes.
Preparation time: 10 minutes
Servings:
1 serving
Nutrition Facts:
- Calories: 40
- Fat: 0g
- Protein: 1g
- Carbohydrates: 9g
- Fiber: 3g
Tips:
- Save the fronds (the feathery green tops of the fennel) to use as a garnish or in salads.
- The fennel can be blanched or grilled for added flavor.
FAQs:
Q: Can I use fennel seeds instead of fennel bulbs?
A: Fennel seeds have a different flavor profile and are not a direct substitute for fennel bulbs in recipes.
Q: Can I eat fennel raw?
A: Yes, fennel can be enjoyed raw in salads or as a crunchy snack.
Pin auf Gewürz des Monats - Fiori di Finocchio
Pin auf Gewürz des Monats - Fiori di Finocchio
Ingredients:
- Fiori di finocchio (fennel flowers)
Instructions:
1. Harvest the fennel flowers when they are in full bloom.
2. Rinse the flowers gently to remove any dirt or insects.
3. Pat them dry with a clean towel.
4. Store the fennel flowers in an airtight container in a cool, dry place.
How to prepare:
Use the fiori di finocchio as a garnish for salads, soups, or roasted vegetables. They have a delicate and slightly sweet flavor that adds a touch of elegance to any dish.
Preparation time: 5 minutes
Servings:
Varies
Nutrition Facts:
- Calories: 5 per serving
- Fat: 0g
- Protein: 0g
- Carbohydrates: 1g
- Fiber: 0g
Tips:
- Harvest the fennel flowers early in the morning when the dew has dried but before the sun gets too hot.
- You can also dry the fennel flowers and use them as a culinary herb.
FAQs:
Q: Can I use fennel pollen instead of fiori di finocchio?
A: Fennel pollen has a stronger flavor compared to the flowers and can be used as a substitute in recipes.
Q: Where can I buy fiori di finocchio?
A: You can find fiori di finocchio at some specialty grocery stores or online.
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