FOR THE SALAD 1 Fennel bulb, trimmed 1/4 cup of thinly-sliced red onion 1 teaspoon of Champagne vinegar 1 tablespoon of Olive oil Cracked black pepper Salt, to taste 4 Belgium endive leaves 1 tablespoon of chopped fresh flat-leaf parsley
FOR THE PASTA 1 1/2 cups of pitted cured black olives 1 teaspoon of minced garlic 1/2 cup of olive oil 2 tablespoons of chopped fresh basil 2 tablespoons of chopped fresh flat-leaf parsley 2 tablespoons of chopped fresh marjoram 2 tablespoons of chopped fresh thyme 1/2 teaspoon of crushed red pepper flakes Salt, to taste Freshly-ground black pepper 1 pound of cooked fucillis, and cooled 1/4 cup of freshly-grated Parmesan
For The Salad: Using a mandoline, thinly shave the fennel. In a bowl combine the fennel with the onion, vinegar, olive oil, plenty of black pepper, and salt. Let sit for 5 minutes. Add the endive and parsley. Toss. Taste and adjust the seasonings. For The Pasta: Place a large pot of salted boiling water on your stove. In a large service bowl, combine the olives, garlic, olive oil, basil, parsley, marjoram, thyme, pepper flakes, salt, and pepper. Mix to combine and allow to sit for 5 minutes. Drop the pasta into the hot water and allow to heat through for 1 minute. Drain well and immediately add to the service bowl. Toss to coat, top with the cheese and serve. This recipe yields 4 salad and pasta servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2254 broadcast 08-27-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-07-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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