Papardelle with fennel and juicy oranges

Papardelle with fennel and juicy oranges

Pasta freak as i am, i think i could easily make the ultimate '365-days pasta' book. And happily enough i'm not the only one in our family who loves the numerous varieties of pasta. Not only the ingredients of the sauce are easy to alternate daily, (just by looking in to the cupboard!) but also the different types of pasta - and there ingredients of course - are almost too many to mention.

For example, what do you think of spelt-pasta with homemade pesto and parmesan, spinach tagliatelle with ricotta and sun dried tomatoes, rigatoni al l'uovo with caper and mint, or truffle ravioli with butter and sage... god,  i haven't even started yet!

But don't worry, i won't bother you with daily recipes of pasta! Just now and then, when i really, really need to!

By the way, i always try to keep the 'Fit for live' method in mind when i prepare pasta. When the recipe says to add parmesan on top, i usually won't eat it that way myself, because it adds proteins to carbohydrates. If you separate these two (while it's ok to eat fat with either one of them), food will exit your body a lot faster, which is, first of all,  healthier and second to that,  good for your diet to!

If you are interested in the book: 'Fit for live' by Marylin and Harvey Diamond

SEE THE WHOLE RECIPE

Ingredients (4 persons)

250 gr Papardelle L'ouvo (trust me, it's much better!)

2 cloves of garlic

2 fennels

2 good looking oranges

400 ml of (unwhipped) cream

10 sprigs of fresh thyme

5 tbs of extra virgin olive oil

salt and freshly ground pepper

1 tsp of ground chili pepper

Preparation

Preheat the oven at 180C / 350F

Remove the leaves of the fennel, and cut it in half. Take out the hard piece and slice in half rings.

Fill up a pan with a little water, add the fennel, and bring to boil. 

Turn down the heat, and simmer for approximately 7 minutes. The fennel shouldn't be tender just yet.

In the meantime, add cream, chopped garlic, 1 tbs of salt and about 5 sprigs of thyme in a saucepan, bring to boil, turn the heat down and let simmer for 10 minutes.

Take out- and drain the fennel, and add to a bowl.

Cut the oranges in little pieces, chop the garlic, and add as well.

Stir in 5 tbs of olive oil and a teaspoon of salt.

Spread the fennel-orange mix over a baking dish, add the thyme and place it in the oven for about 20 minutes.

Take the sauce off the heat, take out the garlic cloves and thyme and set aside.

Prepare the papardelle as directed.

Just before taking out the fennel-orange mix from the oven, preheat the cream-sauce a little, stir 2/3 through the papardelle and divide over your plates. 

Take the veggies out of the oven, and add just the fennel on top of your papardelle. (leave out the oranges)

Squeeze a bit juice from the hot oranges on top, and spoon over a bit extra sauce. 

Sprinkle the chili flakes, maybe some extra salt, fresh ground pepper and some parmesan cheese.

Enjoy!

Remove the leaves of the fennel, and cut it in half. Take out the hard piece.

Slice in half rings.

Fill up a pan with a little water, add the fennel, and bring to boil, simmer for  7 minutes

Add cream, chopped garlic, 1 tbs of salt and about 5 sprigs of thyme in a saucepan.

Bring to boil, turn the heat down and let simmer for 10 minutes.

Take out- and drain the fennel, and add to a bowl.

Cut the oranges in little pieces, and add to the fennel.

Chop the garlic, and add as well.

Stir in 5 tbs of olive oil and a teaspoon of salt.

Spread the fennel-orange mix over a baking dish, add the thyme and place it in the oven for about 20 minutes.

Take the sauce off the heat, take out the garlic cloves and thyme and set aside.

Prepare the papardelle as directed.

Just before you take out the fennel-orange mix from the oven, preheat the cream-sauce a little, 

stir 2/3 through the papardelle and divide over your plates. 

Take the veggies out of the oven, 

and add just the fennel on top of your papardelle. (leave out the oranges)

Squeeze a bit juice from the hot oranges on top, and spoon over a bit extra sauce.
Sprinkle the chili flakes, maybe some extra salt, fresh ground pepper and some parmesan cheese.