Easy Italian Recipes

 MAKES 4 SERVINGS

- 4 fennel bulbs
- 1/3 cup (3 fl oz/80 ml) olive oil
- Sea salt and freshly ground pepper
- 1/2 cup (4 f oz/125 ml) chicken stock
- 1/3 cup (1 1/2 oz/45 g)
- shaved Parmigiano-Reggiano

Fennel, known asfinnochio in Italian, is a native ingredient of the Mediterranean. Widely used throughout Italy, it is often served thinly sliced and raw, baked, or braised, as here. lts delicate anise flavor lends itself to simple preparations. It is excellent with fish, such as Halibut with Salsa Verde

Working with 1 fennel bulb at a time, cut off the stalks and feathery leaves and discard or reserve for another use. Peel away the tough outer layer of the bulb, then cut lengthwise into medium-sized wedges. If the core seems very tough, trim it, but do not cut it away fully or the wedges will fall apart.

In a large frying pan over medium-high heat, warm the olive oil. Add the fennel, sprinkle with salt and pepper, and cook until browned on both sides, about 5 minutes.

Reduce the heat to low. Add the chicken stock, cover, and cook until the fennel is tender, about 10 minutes. Arrange the wedges on a warmed serving dish and sprinkle with the Parmesan. Serve at once.

Buon appetito !

 MAKES 4 SERVINGS

- 2 fennel bulbs
- 2 blood oranges or flavorful regular oranges
- 2 tablespoons extra-virgin olive oil
- Sea salt and white pepper
- About 24 Gaeta olives or other Mediterranean-style black olives, pitted

Fennel, cooked or raw, is a favorite winter vegetable throughout Italy, but the addition of orange slices makes this a Sicilian dish. The small brown-purple olives named for Gaeta,
a picturesque port town not far from Rome, are favorites throughout the country, though any good brine-cured Mediterranean-style olives can be used. This refreshing salad can also be offered at the beginning of the meal, as an antipasto. Serve with a dry white wine, such as Pinot Grigio or Verdicchio.

Cut off the stems and feathery leaves from the fennel bulbs and reserve for another use or discard. Cut away and discard any discolored areas of the bulbs. Halve each bulb lengthwise and cut away the tough core. Cut the halves crosswise into very thin slices.

Using a sharp knife, cut a slice off both ends of each orange to reveal the flesh. Place the orange upright on the cutting board and, using the knife, cut downward to remove the peel and pith, following the contour of the fruit. Cut the orange in half through the stem end, then slice each half crosswise as thinly as possible. Eliminate any seeds and visible pith.

Divide the fennel slices among 4 plates. Sprinkle the orange slices over the fennel, again dividing evenly, and drizzle the olive oil evenly over the top. Season with salt and white pepper, and scatter about 6 olives on each plate. Let stand for a few minutes before serving, to give the orange slices time to release some of their juice into the fennel.

Buon appetito !

 MAKES 4 SERVINGS

- 1 branzino (sea bass), 1 1/2-2 Ib (750 g-1 kg), cleaned with head and tail intact
- 2 tablespoons chopped fresh flat-leaf (Italian) parsley
- 1 tablespoon chopped fresh marjoram or oregano
- 7 tablespoons (3 1/2 fI oz/ 105 ml) olive oil
- 2 tablespoons fresh lemon juice
- Sea salt and freshly ground pepper
- 4 lemon slices
- 2 lb (1 kg) boiling potatoes 2 small fennel bulbs
- 1/2 cup (2 1/2 oz/75 g) Gaeta or other Mediterranean-style black olives

Ligurians feel that if you have a nice fresh fish, you should honor it with a simple preparation and not try to make it look, or taste, like anything else. The absence of sauces and condiments may take some getting used to, but the reward is the subtle flavor and texture of the fish. Here, branzino, or sea bass, is roasted, but striped bass and red snapper are also good prepared this way. Marjoram is typical of Ligurian cooking, but other herbs, such as oregano or rosemary, can be substituted

Preheat an oven to 450°F (230°C). Rinse the fish and pat dry with paper towels. Using a sharp, heavy knife, make slashes on both sides of the fish, cutting down to the bone. In a small bowl, stir together the parsley, marjoram, 4 tablespoons (2 0 oz/60 ml) of the olive oil, and the lemon juice, and season with salt and pepper. Rub the mixture inside the cavity and over the outside of the fish. Tuck the lemon slices inside. Cover and let stand while you prepare the potatoes and fennel.

Peel and slice the potatoes, rinse under cold running water, and pat dry. Place in a bowl. Cut off the stems and feathery leaves from the fennel bulbs and reserve for another use or discard. Cut away and discard any discolored areas of the bulbs. Halve each bulb lengthwise and cut away the tough core. Cut the halves crosswise finto thin slices. Add the fennel slices to the potato slices along with the remaining
3 tablespoons olive oil. Season with salt and pepper, toss well, and then spread the vegetables in a roasting pan large enough to hold the slices in a shallow layer.

Bake until the potatoes and fennel begin to brown, 25-30 minutes. Turn the potatoes, stir in the olives, and piace the fish on top. Continue to bake unti) the fresh is opaque when cut near the bone and the potatoes and fennel are tender, 20-30 minutes longer.
Transfer the fish to a warmed platter. Surround with the potatoes, fennel, and olives. Serve at once.

Buon appetito !