2 fennel bulbs, cored and sliced (Fennel-finocchio) Fennel is used in three ways in Italian cooking. The bulb, known as Florence fennel or finocchio, is used whole, sliced or quartered as a vegetable, and either braised or baked au gratin. It is also chopped raw in salads. Wild fennel stems (finocchiella) and the frondy leaves, which have the slightly bitter tang of aniseed, are used in cooking to flavour sauces, particularly in fish and sometimes pork dishes. They are also chopped and added to mayonnaise, eggs and cold fish dishes. Fennel seeds are a common flavoring in spiced sausages and other cooked meats, Finocchiona salame being the best known of these.)
2 large onions, peeled and sliced
1/4 cup olive oil
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 jar of 825 MAIN Marinara Sauce
1/2 cup shredded Parmesan
1 pound short pasta
Preheat the oven to 450°F. Combine the fennel, onion, garlic, oil, chili flakes, fennel seeds, salt, and pepper in a roasting dish and roast, tossing once or twice during cooking, for 15 minutes.
In the meantime, bring a pot of salty water to boil and cook the pasta until al dente. Reserve some pasta cooking water.
After 15 minutes of roasting, stir in the 825 MAIN Marinara Sauce, combining well. Roast 5 to 10 minutes more, until the fennel is tender and starting to brown.
Drain the pasta and toss with the roasted vegetables and Parmesan, adding some pasta cooking water if necessary until the sauce is loosened and coats the pasta. Serve immediately.
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Finely Diced
2 jars of 825 MAIN Pizza Margherita Sauce
Salt to taste
1 cup Heavy Cream
Fresh Basil, Chopped
1-1/2 fresh pasta
Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
Heat butter and oil over medium heat. Add onions and saute for a minute or so. Pour in 825 MAIN Pizza Margherita Sauce and add salt to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
Remove from heat and stir in cream. Check seasonings. Stir in pasta and chopped basil and serve immediately.
Easily the most delightful and famous of all Gnocchi dishes is the Potato Gnocchi served with an authentic southern Italian marinara sauce like our very own 825 MAIN Marinara Sauce. In Naples we like to serve our Gnocchi with chunks of fresh mozzarella cheese and lots of marinara sauce.
From Naples, Italy Gnocchi
Serves: 12 servings of gnocchi
3 pounds russet potatoes
2 cups all-purpose flour
1 egg extra large
1 pinch salt
1/2 cup olive oil
2 jars of 825 MAIN Marinara Sauce
Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and
pass through vegetable mill or mash onto clean pasta board.
Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water.
Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.
Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. To make decorative gnocchi flick pieces off of fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup olive oil and store covered in refrigerator up to 48 hours until ready to serve. And serve with 825 MAIN Marinara Sauce.