Finocchietto Selvatico is wild fennel – a wonderful Italian addition to the vegetable palate. Say it with me like you say pinocchio “finocchi-et-toe” “sell-vah-tee-koh” – then get ready to say “Mmmmmmmm.”
Tonight, we prepared finocchietto selvatico in a cultural hybrid recipe – incorporating Calabrian sausage, fresh ricotta, and (for me) Sicilian oranges with the fragrant wild fennel. The cultural hybrid was the grain – quinoa. The recipe that sparked this dish called for pasta, but we substituted quinoa and used about half of the recommended meat portion.
Fresh bundle of finocchietto selvatico, wild fennel
I washed the fennel and snipped the ends of the stems before throwing the fennel into a pot of boiling water for ten minutes. The delicate anise-fennel scent that arose from the snipped ends was intoxicating.
As I removed the fennel from the water (reserve the water!) – Dave was browning the Calabrian salami (a fresh salami, akin to sausage), and mincing the cooked fennel. In the meantime, I measured out the reserved fennel water for cooking the quinoa (and did the dishes). The quinoa calls for a 2:1 water:quinoa ratio. Eventually, we mixed it all together for a final mesh of flavors in the cast iron – only 1-2 minutes for that final flavor mesh.
As you might have noticed in the photo above, we also had fresh ricotta on hand – go ahead, hate me now…I will be reading this in two years and will probably shed a tear for the ricotta!!! Anyway, so we added the ricotta tableside.
It turned into one of those – “uh, yea, let’s go ahead and try this…” dishes into an “oh wow, I’m full but I want more” dishes in the amount of time it took me to chew halfway through my first bite. We managed to set aside enough for lunch tomorrow, but it was tough! Another wonderful gift from the Sicilian countryside – finocchietto selvatico. Yummmmm!
For anyone who is still waiting for a laugh at this point, check out the link below…
While I was typing this post, Dave was giggling at this:
Buona sera a tutti!