Fennel salad and fusilli pasta

4 servings

Ingredients

Quantity Ingredient
=== FOR THE SALAD ===
1 Fennel bulb; trimmed
¼ cup Thinly-sliced red onion
1 teaspoon Champagne vinegar
1 tablespoon Olive oil
Cracked black pepper
Salt; to taste
4 Belgium endive leaves; thinly sliced
1 tablespoon Chopped fresh flat-leaf parsley
=== FOR THE PASTA ===
1½ cup Pitted cured black olives
1 teaspoon Minced garlic
½ cup Olive oil
2 tablespoons Chopped fresh basil
2 tablespoons Chopped fresh flat-leaf parsley
2 tablespoons Chopped fresh marjoram
2 tablespoons Chopped fresh thyme
½ teaspoon Crushed red pepper flakes
Salt; to taste
Freshly-ground black pepper; to taste
1 pounds Cooked fucilli; cooked very al dente
; and cooled
¼ cup Freshly-grated Parmesan cheese

Directions

For The Salad: Using a mandoline, thinly shave the fennel. In a bowl combine the fennel with the onion, vinegar, olive oil, plenty of black pepper, and salt. Let sit for 5 minutes. Add the endive and parsley. Toss.

Taste and adjust the seasonings. For The Pasta: Place a large pot of salted boiling water on your stove. In a large service bowl, combine the olives, garlic, olive oil, basil, parsley, marjoram, thyme, pepper flakes, salt, and pepper. Mix to combine and allow to sit for 5 minutes. Drop the pasta into the hot water and allow to heat through for 1 minute. Drain well and immediately add to the service bowl. Toss to coat, top with the cheese and serve. This recipe yields 4 salad and pasta servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2254 broadcast 08-27-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-07-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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