By Jack Bishop
William Morrow Cookbooks - 1996
ISBN: 0060174021

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Sauteed Fennel with Quick Tomato Sauce and Parmesan

Page 136

Cuisine: Italian | Course Type: Main Courses

(1 review)
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Tags: pasta fennel tomato sauce parmesan

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26th September 2020


This was excellent. We love fennel - and it was SO fresh and delicious. We made this with orzo because that was the closest to the pasta called for (fusilli or other short, curly types) that I had on hand. Will make again.

Recipe called for 2 small bulbs about 1 1/2 pounds. Like many things, fennel has gotten larger over the years. One bulb at Kroger was a little over a pound. We just bought one and I don't think it sacrificed any taste or pleasure.

Recipe called for 2 cups drained canned whole tomatoes. One 14.5 ounce can was perfect, no measuring needed.

This cookbook is wonderful, and I'll be going to it more and more that we are eating less and less meat.

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