Soba with fennel, chevre and kumquats

4 servings

Ingredients

Quantity Ingredient
1 medium Fennel bulb; with fronds
⅓ pounds Kumquats; well washed
1 teaspoon Olive oil; or as needed
1 medium Onion; thinly sliced
1 Garlic clove; finely chopped
1 teaspoon Chopped fresh thyme; leaves only
1 cup Dry white wine; or chicken broth
Salt and black pepper
8 ounces Soba noodles; or buckwheat noodles
4 ounces Goat cheese; or less

Directions

Bring a large pot of water to boil for the soba.

Meanwhile, trim the fennel bulb, reserving enough of the feathery leaves to make 2 tablespoons, chopped. Quarter the bulb and cut out most of the core.

Thinly slice each piece crosswise.

Thinly slice the kumquats and remove the seeds.

Heat the oil in a nonreactive skillet over medium-high heat. Add the onion, garlic, and sliced fennel and saute 2 to 3 minutes. Add the thyme, kumquats, and wine or broth. Cover, lower the heat to medium, and cook 5 minutes.

Remove from the heat and add salt and pepper to taste.

Boil the soba al dente. Drain and arrange on four plates. Spoon the sauce over the noodles. Top with crumbled goat cheese and the reserved chopped fennel leaves. EACH: 412 cals, 12g fat (27%) VEGETARIAN VARIATION: Replace cheese with 8 ounces cooked garbanzos (2 oz per serving).

* INFO* recipe from CITRUS: A Cookbook. 1997 Chartwell. ISBN 0785807861>email by kitpath@... 12/98

Recipe by: CITRUS: A Cookbook [1997 Chartwell Books] Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Apr 01, 1999, converted by MM_Buster v2.0l.

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