Jamie Oliver, one of the most well-known chef in UK. Comparing with Heston Blumenthal and Gordon Ramsay, Jamie's recipe is not fitting in the haute cuisine category, but is suitable for those beginner like ME. I read the recipe "spaghetti with squid" from Jamie's book "Jamie's Italy" ages ago and had an impression with the mix of squid and fennel. I could imagine the flavour fresh squid and aromatic fennel, it should be good! However, I finally found fresh squid from fish monger. I've decided to give it a try!
Fennel family!! well, technically I couldn't say they're family, because fennel seeds, foliage and the bulb are all from the same plant. Fennel each part has different flavour, overall is aromatic. Here is the quotation from Wikipedia "Dried fennel seed is an aromatic, anise-flavoured spice, brown or green in colour when fresh, slowly turning a dull grey as the seed ages. For cooking, green seeds are optimal.The leaves are delicately flavored and similar in shape to those of dill. The bulb is a crisp, hardy root vegetable and may be sauteed, stewed, braised, grilled, or eaten raw." I fry fennel seeds and the bulb first and finally add herby tops in this recipe.
The above image looks like I use food to paint a painting!!lol...It is all vegetable I used.
Jamie's recipe, all you need is fennel bulb, red chilli, garlic, flat-leaf parsley and lemon. Red pepper, tomato, mushroom, courgette and onion are optional. In fact, the optional vegetable are the remainings in my fridge. lol
食材2人份 Ingredient serve 2
必要食材 essential ingredient
1. 細切茴香莖球1棵,上面的茴香葉保留起來 1bulb of fennel, finely chopped & herby tops reserved
2. 2辦大蒜去皮切片 2 cloves of garlic, peeled and finely sliced
3. 1/2根中型辣椒去籽切絲 1/2 fresh red chilli, deseeded and finely sliced
4. 1小撮新鮮巴西里,切碎 a small handful of fresh flat-leaf parsley, leaves chopped
5. 細碎新鮮萊姆皮 zest of half lemon
隨性加的食材 optional ingredient
1. 1/4紅甜椒 1/4 red pepper
2. 1/4洋蔥 1/4 onion
3. 2~3朵洋菇 2~3 mushrooms
4. 1/2牛蕃茄 1/2 tomato
5. 5cm 櫛瓜 5cm courgette
Today's superstar, "squid"!! I always see squid rings in supermarkets, hardly have a chance to buy whole squid with HEAD!! You can't imagine how excited I am. haha...I pan fry scallop and add it to the pasta as topping. Make the dish luxurious and posh!!
1. 2隻花枝 2 fresh squid
2. 4顆甘貝 4 scallop
下鍋囉!Ready to cook!
fry the chopped fennel, garlic and fennel seeds on a medium heat for 2 min, season with salt and pepper
Cook pasta in salted boiling water to al dente
Turn the heat right up, fry chilli and squid. Add a glass of 150ml dry wine and vegetables you like. Keep stirring until the alcohol and moisture have reduced by half. Turn the heat down to a slow simmer
Season the sauce with salt and black pepper
Fry scallops until a bit crispy but don't overcook
correct the seasoning,toss the pasta with the sauce. If the sauce is not enough, add a cup of the reserved cooking pasta water to loosen it. Add fennel foliage, parsley, DONE!
sprinkle a little lemon zest over plate and eat straight away!!
1. 茴香莖球我煮過頭了,還是保持脆脆的口感比較好吃 don't overcook sliced fennel bulb, keep it a bit crisp, it tastes better
2. 以我現在少有的廚藝知識,我不知道台灣有什麼類似的蔬果可代替茴香莖球,這特殊的芳香味,我會繼續努力嘗試,有新發現再告訴大家! we don't have the bulb of fennel in Taiwan. I'm wondering which ingredient can replace it. I have no idea, but I will keep on learning, cooling and tasting! or maybe you can tell me!!