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| | === For The Salad === |
| 1 | Fennel bulb; trimmed |
| 1/4 Tasse | red onion thinly sliced |
| 1 Teelöffel | Champagne vinegar |
| 1 Esslöffel | olive oil |
| | black pepper cracked |
| | salt |
| 4 | Belgium endive leaves; thinly sliced |
| 1 Esslöffel | flat-leaf parsley fresh, chopped |
| | === For The Pasta === |
| 1 1/2 Tasse | Pitted cured black olives |
| 1 Teelöffel | garlic minced |
| 1/2 Tasse | olive oil |
| 2 Esslöffel | basil chopped, fresh |
| 2 Esslöffel | flat-leaf parsley fresh, chopped |
| 2 Esslöffel | marjoram freshly chopped |
| 2 Esslöffel | thyme fresh, chopped |
| 1/2 Teelöffel | red pepper crushed flakes |
| | salt |
| | black pepper freshly ground |
| 1 x ca. 450 g | Cooked fucilli; cooked very al dente |
| | And cooled |
| 1/4 Tasse | Parmesan cheese freshly grated |
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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
Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com
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