Last week our friend Francesca Tori, from Bologna Italy, came to visit.
Francesca teaches pasta-making classes in Bologna and we were so lucky to have her make a wonderful dinner for us.
She made two kinds of pasta- Artichoke Ravioli and Fettuccini with Ragu, delicious Baked Fennel and Tomatoes and a scrumptious dessert - Panna Cotta with fresh berries.
Some of us have had the good fortune of visiting her in Italy so we know what a great chef she is, but for the other guests this was their first experience eating one of her fabulous the meals
Northern Italian cooking is simple and fresh, healthy ingredients, but tastes unbelievably good.
Baked Fennel:
2-3 fennel bulbs 
1 cup bread crumbs
1-2 cloves garlic, choppe
1 tablespoon chopped parsley
Salt
Pepper
Olive oil for dipping fennel (about 1/4 cup)
Heat over to 400 degrees
Trim and wash fennel bulbs and steam for about 30-40 minutes. Cool . Cut in wedges.
Meanwhile toss together bread crumbs, garlic, parsley, salt and pepper.
Dip fennel wedges in olive oil and coat with bread crumb mixture. Place wedges on a cookie sheet lined with parchment paper. Bake about 20 minutes or until golden brown. Serve warm or at room temperature.
If you want to learn how to make pasta and other wonderful foods of Italy, Francesca and her parents can a plan a wonderful cooking tour for you. http://www.bluone.com
Comments