2537 N. Kedzie
Good Food Festival and Conference
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Farfalle with Spring Salmon, Fennel, Green Olives, Dill, White Sesame
1 bulb fennel, diced as small as possible
1 cup olive oil
1 tsp sesame oil
1 rind of Parmesan
1 clove garlic, sliced
red pepper flake
1/4 cup green olives, sliced
6 oz salmon
1 Tbs dill, chopped
1 Tbs sesame seeds
1 Tbs butter
1 fresh lemon for lemon juice
farfalle or pasta of your choice.
Heat oven to 275.
In a heavy pot combine fennel, oils, rind of Parmesan and simmer very gently for 15-20 minutes, or longer, depending on the toughness of the fennel, until the vegetable is just softened. You do not want mushy fennel at this stage. When you think the fennel is "not quite done" add the sliced garlic. At a low heat the garlic won't brown and we are safe. Cook for 5 minutes more. Remove Parmesan rind. Set aside
Cook pasta according to directions. Season salmon gently with salt. Drizzle liberally with olive oil and put in the oven for 7 minutes.
Drain the pasta. While the pasta is still hot add green olives, a pinch of red pepper flake, and the barely cook salmon to the fennel mixture. Add a splash of lemon juice and the butter. Mix thoroughly. Break up the salmon with a fork. It will finish cooking in the pan. Add pasta.
Plate pasta in bowl. Top with white sesame seeds and chopped dill.