gemelli pasta with fennel, rapinidried tomatoes

[Guest guest]

saw this on tv and had to have the recipe - all my favorite flavors: ood -

doesn't really need all that oil. -pat

 

 

 

* Exported from MasterCook *

 

Gemelli Pasta With Fennel Juice, Broccoli And Oven-Dried Tomatoes

 

Recipe By :Don Pintabona, Tribeca Grill, New York, NY

Serving Size : 4 Preparation Time :0:00

Categories : Pasta Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

7 medium Roma tomatoes

1 1/2 teaspoons sugar

1 tablespoon salt

1 1/2 cups peeled garlic cloves

1/2 cup extra-virgin olive oil

5 heads fennel

1 pound dry gemelli pasta

8 garlic cloves -- peeled and slivered

2 cups broccoli rabe -- blanched, coarsely chopped

2 tablespoons dried oregano

or 4 tablespoons fresh oregano -- chopped

1/4 teaspoon crushed red pepper

Shaved Parmesan cheese

 

1. Pre-heat oven to 200 degrees F. Slice tops of Romas off and then cut in half

lengthwise. Mix in a bowl with sugar and salt. Place on a sheet pan cut-side up

and bake for 2 1/2 hours. Turn oven off and leave tomatoes inside overnight. The

next day turn the oven on to 200 degrees F. and slow roast the tomatoes for 5 to

7 more hours, depending on size. The tomatoes should be shriveled, but not at

all crispy. Remove from oven, let cool, and then cut into julienne strips.

Pre-heat oven to 300 degrees F. Place whole garlic cloves and 1/4 cup olive oil

in an aluminum foil packet and bake for 2 1/2 hours. Cloves should be very soft.

Place cloves in blender or food processor and puree to a smooth paste, scraping

down sides occasionally. Julienne one large head of fennel, toss with 1

tablespoon oil, a pinch of salt and freshly ground pepper, and roast in oven for

2 hours.

 

 

2. Dice remaining fennel, put in a saucepan, just cover with water, and simmer

until very soft. Puree in a blender. Allow to cool slightly and squeeze liquids

out through a cheesecloth, reserving liquid. Discard solids. Cook pasta in 2

quarts rapidly boiling salted water, drain and set aside. Heat remaining oil in

a skillet, add slivered garlic and stir until golden brown. Add broccoli rabe,

saute to warm it, add crushed red pepper and oregano (if using dry). Add fennel

juice and reduce by half. Add roasted fennel, oven-dried tomatoes, garlic puree,

and oregano (if using fresh). Stir in pasta. Serve in shallow bowls and garnish

with shaved Parmesan cheese

 

 

Source:

" Curtis Akins Pick of the Day (http://www.foodtv.com) "

 

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Per serving: 846 Calories (kcal); 30g Total Fat; (31% calories from fat); 23g

Protein; 126g Carbohydrate; 0mg Cholesterol; 1702mg Sodium

Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit; 5 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 3505 0 0 4363 0 206 0 2130706543 0 0

 

-:-

Pat Hanneman of Kitchen Path recipes:

http://home.earthlink.net/~kitpath/y of MasterCook Resources (McRn)

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