RECIPES WITH FENNEL SAUSAGE RECIPES

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SAUSAGE PASTA | JAMIE OLIVER PASTA RECIPES



Sausage pasta | Jamie Oliver pasta recipes image

Super-nutritious broccoli is packed with vitamin K, keeping our bones strong and healthy, and contains folic acid and vitamin C, boosting our immune systems and helping us think properly.

Total Time 45 minutes

Yield 4

Number Of Ingredients 12

350 g broccoli
4 higher-welfare chipolata sausages
1-2 fresh red chillies
olive oil
2 teaspoons fennel seeds
4 cloves of garlic
2 onions
½ a bunch of fresh oregano (15g)
2 tablespoons red wine vinegar
1 x 400 g tin of plum tomatoes
300 g dried wholewheat tagliatelle
40 g Parmesan cheese

Steps:

    1. Chop the broccoli florets off the stalk.
    2. Cut the woody end off the stalk, halve the stalk lengthways and put into a large pan of boiling salted water with the sausages and whole chilli(es).
    3. Pop the lid on, boil for 5 minutes, then remove, leaving the water on the lowest heat.
    4. Meanwhile, chop the broccoli florets into nice bite-sized chunks and put aside for later.
    5. Once cool enough to handle, finely slice the sausages, broccoli stalk and chilli and place in a large frying pan on a medium heat with 1 tablespoon of oil, the fennel seeds and a pinch of sea salt and black pepper.
    6. Stir and fry while you peel and finely slice the garlic and onions.
    7. Once the sausage is lightly golden, stir in the garlic, followed a minute later by the onions, then pick in the oregano leaves. Cook for 15 minutes, or until softened, stirring occasionally.
    8. Add the vinegar and cook completely away, then pour in the tomatoes, breaking them up with a wooden spoon. Half-fill the tin with water, swirl around and pour into the pan.
    9. Simmer for 15 more minutes, or until thickened, then taste and season to perfection.
    10. Meanwhile, bring the pan of water back up to boil, and cook the pasta according to the packet instructions, adding the broccoli florets for the last 4 minutes.
    11. Drain the pasta and broccoli, reserving a mugful of cooking water. Toss through the sauce, loosening with a little reserved water, if needed.
    12. Finely grate in most of the Parmesan and toss together, then serve with the rest of the Parmesan grated over the top.

Nutrition Facts : Calories 502 calories, FatContent 17 g fat, SaturatedFatContent 5.7 g saturated fat, ProteinContent 27 g protein, CarbohydrateContent 64.3 g carbohydrate, SugarContent 12.1 g sugar, SodiumContent 1 g salt, FiberContent 12.1 g fibre

WOOD-FIRED PIZZA - JAMIE OLIVER



Wood-fired pizza - Jamie Oliver image

Homemade pizza dough makes all the difference – topped with sausage meatballs, broccoli and fennel, this is epic!

Total Time 1 hours 30 minutes

Yield 6-8

Number Of Ingredients 17

1 kg strong white bread flour (or 800g strong bread flour mixed with 200g semolina flour)
1 level teaspoon fine sea salt
2 x 7g sachets of dried yeast
1 tablespoon golden caster sugar
4 tablespoons extra-virgin olive oil
4 cloves of garlic
olive oil
1 bunch of fresh basil
3 x 400g tins of whole plum tomatoes
sea salt
freshly ground black pepper
1 small head of broccoli
4 quality anchovy fillets
1 fresh red chilli
2–3 Italian-style sausages
150 g Taleggio cheese
1 tablespoon fennel seeds

Steps:

    1. For the tomato sauce, peel and finely slice the garlic, then fry in a good amount of olive oil until lightly coloured. Pick and tear the basil leaves, then add to the pan with the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can. Season to taste.
    2. As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using the spoon to push any larger bits of tomato through. Discard the basil and garlic left in the sieve, but scrape any tomatoey goodness off the back of the sieve into the bowl. Pour the sauce back into the pan, bring to the boil, then lower the heat and simmer for 5 minutes. Cook until it’s the perfect consistency for spreading on your pizza bases.
    3. For the pizza dough, sieve the flour and salt onto a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into 650ml lukewarm water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. When it all starts to come together, work the rest of the flour in with your clean hands. Knead until you have a smooth, springy dough. Place the ball of dough in a large flour-dusted bowl and cover with a damp cloth and place in a warm room for an hour until the dough has doubled in size.
    4. Remove the dough to a flour-dusted surface and knead it around a bit to push the air out. You can use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into 6 to 8 balls.
    5. Timing-wise, it’s a good idea to roll the pizza bases out about 15 to 20 minutes before you want to cook them. Stack the pizza bases, with a square of oiled tin foil between each one, cover them with clingfilm, and pop them into the fridge. Now’s the time to get your wood-fired oven, or conventional oven, heated up to full whack. Place a couple of heavy baking trays in the oven to heat up, too.
    6. Meanwhile, click off the broccoli florets and roughly chop (using the stalk, too). Blanch in boiled salted water for 1 to 2 minutes, then drain. Tear the anchovies into small pieces, then deseed and finely chop the chilli. Squeeze the sausage meat out of their skins, then roll into small, rough meatballs.
    7. When you’re ready to assemble your pizzas, remove a tray from the oven, put a pizza base on it and assemble it quickly – smear tomato sauce on the base and dot with broccoli, torn up anchovy fillets and sausage meatballs. Tear over the Taleggio cheese and sprinkle with chilli. Crush and scatter over the fennel seeds. Place in the oven immediately while you prepare the remaining pizzas. If you’re using a wood-fired oven the pizzas should cook, one by one, in about 3 to 4 minutes – you want them to be puffed up, crispy and delicious. In a regular oven, they’ll take 8 to 10 minutes. Serve hot.

Nutrition Facts : Calories 840 calories, FatContent 22 g fat, SaturatedFatContent 7.1 g saturated fat, ProteinContent 33.5 g protein, CarbohydrateContent 136.5 g carbohydrate, SugarContent 11.6 g sugar, SodiumContent 2.2 g salt, FiberContent 0 g fibre

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ROASTED FENNEL WITH PARMESAN RECIPE | GIADA DE LAURENTIIS | F…
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Total Time 55 minutes
Category side-dish
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  • Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
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SAUSAGE PASTA | JAMIE OLIVER PASTA RECIPES
Super-nutritious broccoli is packed with vitamin K, keeping our bones strong and healthy, and contains folic acid and vitamin C, boosting our immune systems and helping us think properly.
From jamieoliver.com
Total Time 45 minutes
Calories 502 calories per serving
    1. Chop the broccoli florets off the stalk.
    2. Cut the woody end off the stalk, halve the stalk lengthways and put into a large pan of boiling salted water with the sausages and whole chilli(es).
    3. Pop the lid on, boil for 5 minutes, then remove, leaving the water on the lowest heat.
    4. Meanwhile, chop the broccoli florets into nice bite-sized chunks and put aside for later.
    5. Once cool enough to handle, finely slice the sausages, broccoli stalk and chilli and place in a large frying pan on a medium heat with 1 tablespoon of oil, the fennel seeds and a pinch of sea salt and black pepper.
    6. Stir and fry while you peel and finely slice the garlic and onions.
    7. Once the sausage is lightly golden, stir in the garlic, followed a minute later by the onions, then pick in the oregano leaves. Cook for 15 minutes, or until softened, stirring occasionally.
    8. Add the vinegar and cook completely away, then pour in the tomatoes, breaking them up with a wooden spoon. Half-fill the tin with water, swirl around and pour into the pan.
    9. Simmer for 15 more minutes, or until thickened, then taste and season to perfection.
    10. Meanwhile, bring the pan of water back up to boil, and cook the pasta according to the packet instructions, adding the broccoli florets for the last 4 minutes.
    11. Drain the pasta and broccoli, reserving a mugful of cooking water. Toss through the sauce, loosening with a little reserved water, if needed.
    12. Finely grate in most of the Parmesan and toss together, then serve with the rest of the Parmesan grated over the top.
See details


WOOD-FIRED PIZZA - JAMIE OLIVER
Homemade pizza dough makes all the difference – topped with sausage meatballs, broccoli and fennel, this is epic!
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine italian
Calories 840 calories per serving
    1. For the tomato sauce, peel and finely slice the garlic, then fry in a good amount of olive oil until lightly coloured. Pick and tear the basil leaves, then add to the pan with the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can. Season to taste.
    2. As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using the spoon to push any larger bits of tomato through. Discard the basil and garlic left in the sieve, but scrape any tomatoey goodness off the back of the sieve into the bowl. Pour the sauce back into the pan, bring to the boil, then lower the heat and simmer for 5 minutes. Cook until it’s the perfect consistency for spreading on your pizza bases.
    3. For the pizza dough, sieve the flour and salt onto a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into 650ml lukewarm water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. When it all starts to come together, work the rest of the flour in with your clean hands. Knead until you have a smooth, springy dough. Place the ball of dough in a large flour-dusted bowl and cover with a damp cloth and place in a warm room for an hour until the dough has doubled in size.
    4. Remove the dough to a flour-dusted surface and knead it around a bit to push the air out. You can use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into 6 to 8 balls.
    5. Timing-wise, it’s a good idea to roll the pizza bases out about 15 to 20 minutes before you want to cook them. Stack the pizza bases, with a square of oiled tin foil between each one, cover them with clingfilm, and pop them into the fridge. Now’s the time to get your wood-fired oven, or conventional oven, heated up to full whack. Place a couple of heavy baking trays in the oven to heat up, too.
    6. Meanwhile, click off the broccoli florets and roughly chop (using the stalk, too). Blanch in boiled salted water for 1 to 2 minutes, then drain. Tear the anchovies into small pieces, then deseed and finely chop the chilli. Squeeze the sausage meat out of their skins, then roll into small, rough meatballs.
    7. When you’re ready to assemble your pizzas, remove a tray from the oven, put a pizza base on it and assemble it quickly – smear tomato sauce on the base and dot with broccoli, torn up anchovy fillets and sausage meatballs. Tear over the Taleggio cheese and sprinkle with chilli. Crush and scatter over the fennel seeds. Place in the oven immediately while you prepare the remaining pizzas. If you’re using a wood-fired oven the pizzas should cook, one by one, in about 3 to 4 minutes – you want them to be puffed up, crispy and delicious. In a regular oven, they’ll take 8 to 10 minutes. Serve hot.
See details


ROASTED FENNEL WITH PARMESAN RECIPE | GIADA DE LAURENTIIS ...
Giada De Laurentiis simply roasts fresh fennel with olive oil, salt, pepper and Parmesan to bring out the natural flavors and caramelization of this super-easy side dish.
From foodnetwork.com
Reviews 4.7
Total Time 55 minutes
Category side-dish
Cuisine italian
  • Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
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