Dish of Pasta with Fennel Tomato Sauce
(click to enlarge)

Fennel Tomato Sauce


California-Italy   -   Salsa di Pomodoro al Finocchio
Makes
Effort:
Sched:
DoAhead:  		 3-3/4 cups
**
55 min
Yes		 A light anise flavored sauce for Pasta, Seafood, Polenta, or Pork. See also Comments




12
6
2
24
3
-----
1/2
1/2
3/4
-----
3
the
-----
ar
ar
oz
oz
cl
oz
T
---
T
t
t
---
T

---
t
oz
Fennel Bulbs (1)
Onion
Garlic
Tomato Sauce (2)  
Ouzo (3)
-- Seasonings
Salt
Pepper black
Chili flake
-------------
Olive Oil ExtV
Fennel Leaves
-- Garnish --
Pecorino Cheese
Parsley, flat
Prep   -   (20 min)
  1. Trim tough FENNEL stems down close to the bulb. Reserve Leaves, chop them small, and set aside. Chop Fennel Bulb and ONION very fine but not to purée. I chop small, then pulse in my mini processor.
  2. Crush GARLIC and chop very fine.
  3. IF using:   Grate CHEESE and/or chop PARSLEY for garnish.
Run   -   (50 min)
  1. In a sauté pan (2 qt) heat Olive Oil. Fry Fennel mix, stirring and regulating heat so it is all very soft but not at all browned (about 20 min).
  2. Stir Garlic into the pan and fry stirring for a minute or so.
  3. Stir in the Tomato Sauce, Ouzo, and Seasonings. Bring back to a boil and continue to simmer for another 15 minutes or so. Make sure it doesn't get too dry.
  4. Optional:   If you want it smoother for long pasta, just run in a food processor, then reheat.
  5. Serve warm sauce over warm pasta, garnishes on top as desired.
NOTES:

  1. Fennel:

      Weight is for the bulb with the main stems cut flush with the top. You should chop up to 2 Tablespoons of the Fennel Leaves. If you can't get Fennel with leaves, you can omit them, or use Mint Leaves chopped fine.

  2. Tomato Sauce:

      This should be a very simple tomato sauce. My favorite is Faraon Spanish Style, which comes in convenient 8 ounce cans I always have on hand. Other simple sauces will also work.

  3. Ouzo:

      [Raki, Absinth, Pernod anise, Pastis, Anissete]   If you don't have any of these you can add 1/4 teaspoon ground Anise Seed and Vodka or Apple Cider for no alcohol.

  4. Comments:

      I have no evidence this sauce is made in quite this way in Italy, but it is Italian style, thus California-Italy. California has a very strong Italian background. The giant Bank of America was originally Bank of Italy, and Zucchini was first popularized in Los Angeles. California nearly all the country's Artichokes, brought by Italians and still grown by Italians.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
yjn_fentom1 231126 ajg   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.