Tag: #CaramelisedFennelLinguine

The Broad Palate – Nov ’25

A couple of Italian recipes this month. Thank you for reading – I hope you enjoy ☺️ – Ann

Caramelised Fennel Linguine with Orange & Pine Nuts – serves 4

A long-winded name for a simple dish with not too many ingredients. This works well on its own or as a side.

  • 40g pine nuts;
  • 1 tablespoon olive oil;
  • 1 teaspoon fennel seeds;
  • 4 bulbs fennel, thinly sliced and fronds reserved;
  • ½ teaspoon salt;
  • 1 teaspoon sugar;
  • 20g butter;
  • 400g dried linguine;
  • zest and juice of 1 orange;
  • 1tsp white wine vinegar;
  • ½ pack dill, chopped;
  • salt and pepper to season.

Equipment –

  • 1 large frying pan;
  • 1 large saucepan for the pasta.

Method:

Heat a large frying pan and dry-toast the pine nuts until golden brown. Tip into a bowl and reserve.
Add the oil to the pan and when at a medium heat, add the fennel and fennel seeds.
Add ½ teaspoon of salt, cover and cook gently for 15 minutes until softened.
Add sugar and continue cooking for another 10 minutes, or until the fennel is golden and has started to caramelise.
Add the knob of butter and keep warm.
Cook linguine until al dente, removing a small mugful of the cooking water prior to draining.
Add the linguine to the fennel and stir in the vinegar, the orange zest and a little of the juice.
Add in enough of the reserved cooking water to create a light sauce and coat all the linguine.
Add ¾ of the dill and toss well to combine.
Check for seasoning and add further salt plus pepper if desired.
Scatter over the remaining dill, fennel fronds and pine nuts.

Festive Biscotti

This is adapted from a James Martin recipe. Normally, biscotti are fairly plain, but this more glitzy version makes a good gift idea and is quite more-ish. Just pile into a Kilner-type jar and add some ribbon. Nice with coffee or a liqueur. Vary the nuts and dried fruit to suit your taste, as long as the quantities remain the same. This should give 3 medium-sized jars.

  • 250g plain flour;
  • 2 teaspoons baking powder;
  • a pinch of bicarbonate of soda;
  • 1 teaspoon salt;
  • 250g caster sugar;
  • 2 lightly-beaten medium eggs;
  • 100g dark chocolate, chopped;
  • 50g dried cranberries or cherries;
  • 50g blanched almonds;
  • 80g pistachios (weight after shelling);
  • 40g hazelnuts;
  • 2 whole star anise blitzed until fairly powder-like;
  • zest of 1 orange.

Equipment –

  • 1 large mixing bowl;
  • 2 oven trays lined with baking parchment.

Method:

Heat oven to 180°C/Fan 160°C/ Gas 4.
Whisk together the flour, baking powder, salt and sugar in a large bowl.
Add half the beaten egg, then the remainder in small amounts until you have a fairly stiff dough.
Add all the other ingredients (no need to chop the nuts) and combine as evenly as possible using your hands.
Wet your hands, then divide the dough into 4 sausage shapes and transfer to the baking trays, leaving ample space in between each piece.
Bake for 20 minutes or until golden brown and risen, then remove from oven and allow to cool for 10 minutes.
Cut into thin slices, across each piece (roughly 5mm thick).
Spread the slices out over the baking trays and reduce the oven to 130°C/Fan 120°C/ Gas ½ .
Return the trays to the oven to allow the biscotti to dry out in the oven for around 20-25 minutes, or until dried out and hardened.
Remove from oven and allow to cool completely.

Bon appetit!

Ann’s previous recipes:

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