BAKED FENNEL with PARMIGIANO-REGGIANO

14 oz. (400 g) fennel
bulbs
3.5 oz. (100 g)
Parmigiano-Reggiano,
grated, or about 1 cup
3 1/2 tbsp. (50 g) unsalted
butter
salt





Heat the oven to 375°F (190°C).
Bring a pot of well-salted water to a boil. Cook the fennel in the boiling water until
crisp-tender, then drain. Let cool and cut into thick slices.
Grease a baking dish with some of the butter, then melt the remaining butter in
a small saucepan. In the baking dish, arrange a layer of fennel. Sprinkle with part
of the grated Parmigiano-Reggiano and a bit of the melted butter. Add a second
layer of fennel and continue in the same manner until you have used all of the ingredients.
Bake the fenel until browned, crust, for about 10 minutes. Serve immediately.
Preparation: 10 minutes
Cooking: 20 minutes

STIR-FRIED BROCCOLI RABE

3 1/3 lbs (1.5 kg) broccoli
rabe, trimmed and
chopped into large
pieces
10 tsp. (50 ml) extra-virgin
olive oil
2 cloves garlic, thinly
sliced
chili peppers to taste
salt



Heat the extra-virgin olive oil in a skillet with the finely sliced garlic and the chili
pepper, and cook until the garlic is golden; do not let the garlic brown too much.
Add the broccoli rabe, season with salt, and cook over medium heat, stirring frequently,

10 minutes. Serve.

JEWISH STYLE ARTICHOKES

1 1/2 lbs. (600 g) globe artichokes
3 1/2 oz. (100 g) lemon, juiced
extra-virgin olive oil, as needed
salt and pepper













Remove the hard outer leaves of the artichokes, and trim the stem, leaving about
1 inch (3 cm).
With a very sharp knife, trim all around the head of each artichoke to remove the
hard part of the leaves. In a bowl, combine the lemon juice with water and put the
cut artichokes in the water so they don’t turn brown.
Clip a deep fat/candy thermometer to the side of a large skillet. Add enough of
the oil so the artichokes will be immersed when added to the pan. Heat the oil to
about 270°F (130°C).
Drain and dry the artichokes. Knock them against each other and then flatten
them lightly on a chopping board by pressing on the base so the leaves spread
out. Sprinkle a pinch of salt and pepper inside the leaves that are no longer tightly
closed.
Fry the artichokes in the oil until you can easily insert a knife in the flesh, about
20 minutes. Transfer to paper towels to drain. Just before serving, heat the oil
to 340°-350°F (170-180°C) and fry the artichokes again until crunchy, 3-5 minutes.
Drain on paper towels and serve hot.

EGGPLANT SALAD WITH FENNEL, OLIVES, AND RAISINS

1 lb. (500 g) eggplant, diced
7 oz. (200 g) red onion, diced
14 oz. (400 g) red bell peppers, diced
10 1/2 oz. (300 g) ripe tomatoes, diced
3 1/2 oz. (100 g) black olives
3 1/2 oz. (100 g) raisins, or about
2/3 cup packed
1 oz. (30 g) pine nuts, or about
3 1/2 tbsp., toasted
1 bunch fennel, diced
1/3 cup (80 ml) red wine vinegar
1/3 cup (80 ml) extra-virgin olive oil
2 cloves garlic
1/2 oz. (15 g) fresh basil, or about 30 leaves salt and pepper


Preparation: 30 minutes 
Cooking: 20 minutes

Clean and dice each vegetable separately. In a small bowl of warm water, soak the
raisins for 15 minutes; then drain them and squeeze out any excess liquid.
Heat the oil in a pan over medium heat and sauté the onion. Add the eggplant,
peppers, fennel and garlic and let cook until the eggplant softens, about 10 minutes.
Add the olives and raisins, and then add the tomatoes. Stir in the basil, and season
salt and pepper.
Cover the pan and let the liquid reduce for 5 minutes, stirring occasionally. Remove
the cover, add the sugar and vinegar, and let the vegetables continue to cook until
the mixture is dense and the vegetables are tender. Garnish with basil and pine
nuts and serve.

PARMA STYLE ASPARAGUS

1 3/4 lbs. (800 g)asparagus 
1/2 stick (60 g) unsalted butter 
2 oz. (50 g) grated Parmigiano-Reggiano, or about 1/2 cup salt 

Bring a pot of well-salted water to a boil. Trim the hard ends from the asparagus and cut all of the stalks the same length. Tie the asparagus in small bundles with butcher’s twine and boil, with the tips pointing upward to avoid damage, until tender but still firm, about 10 minutes. Drain, remove the twine, and arrange the asparagus on a serving dish. Sprinkle the asparagus tips with the Parmigiano-Reggiano. In a small saucepan, melt the butter and cook until frothy. Pour it over the asparagus and serve.