Toss
the fennel in a little olive oil and place it on the baking sheet with the onions.
Not exact matches
I won't bore you with how to make risotto, but for 2 people, the first uses 2 links of sweet italian sausage removed from its casing and cooked with a
little olive oil in a heavy skillet, broken up into small pieces and moved around until many of the pieces are crisp; then add sliced and roughly - chopped
fennel bulb, cooking until it is somewhat softened; then put a lid on the pan over very low heat while the risotto cooks; add it all together (with butter and parmesan) for the last 5 minutes of the risotto process.
for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of
olive oil salt * may not be necessary if your broth is salty enough pepper for the
fennel + green beans: 1
fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed)
olive oil salt + pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some
in the za'atar, but I like a
little extra)
for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of
olive oil salt * may not be necessary if your broth is salty enough pepper for the
fennel + green beans: 1
fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed)
olive oil salt + pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some
in the za'atar, but I like a
little extra)