I remember one of the first times I had lunch with Isabelle, she was enjoying a homemade fennel, apple and cranberry salad while I ate takeout. She spoke so passionately about her lunch and since I love eating, we have had many discussions about recipes, restaurants and menus over the years. I am truly thrilled to be able to photograph her at home as she prepares some of her preferred recipes she has discovered from her favorite chefs. How fitting that we begin with a starter of Roasted Fennel Parmesan and Lemon Pasta as our main course!
Since spring is here and the buds are starting to appear, we crave easy, simple meals that can be prepared with fresh ingredients, and quickly, so we can have more time to enjoy the great outdoors! I hope you are as inspired as I am to cook, eat and enjoy the warmer weather!
Roasted Fennel & Parmesan
4 fennel bulbs, cut horizontally into 1/3-inch-thick slices, fronds reserved (the green part)
Salt and freshly ground black pepper
1/3 cup freshly shredded Parmesan cheese
4 tablespoons olive oil
Preheat the oven to 375°F. Lightly oil a 13″ x 9″ x 2″ glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan cheese. Drizzle with the oil. Bake until the fennel is fork-tender and golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
From Giada’s Family Dinners by Giada DeLaurentiis
In a bowl, mix together:
zest and juice of 2 lemons (remove seeds)
5 tablespoons of olive oil
1 cup shaved Parmesan cheese
keep a half a cup of boiling water from your pasta
once pasta (for 4) is ready,
mix in the half cup of the boiling water with the ingredients in the bowl
add pasta and mix again
sprinkle with fresh basil on top and serve!
Recipe from à la di Stasio, link here.
The wine we selected is a light Greek wine with a hint of pear, 16$