I think it was sometime in 2008 that I discovered how delicious Pernod was in Italian cooking (which led me to make one heck of a Pernod and fennel-based lasagna in August). But for some silly reason, I never thought of combining the two without noodles and tomato sauce. Duh.
The above picture comes from a delicious side of Fennel Braised in Pernod from The Kitchn (using a recipe from The Greasy Spoon). Slap this on the table with a shot of sambuca and a dessert of Black Jack gum and this food fiend would be a very happy camper. I don't think I'd need a main dish. But maybe pernod-flavored pasta...?
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Reader Comments (Page 1 of 1)
1-07-2009 @ 10:20AM
Alex said...
Monika,
My in-laws have an amazing recipe for a pasta dish with Pernod and Fennel. It contains:
1lb Spicy Italian Sausage
1 Fennel Bulb
2 cloves pressed garlic
1/2 cup beef stock
1/4 cup Pernod
Crushed Red pepper, black pepper and Salt to taste.
1/2 lb bow tie or ziti noodles
1/4 cup Heavy wipping cream
ITS AMAZING! My wife and I went out and bought a bottle of Pernod and cooked this dish last night, now we look forward to using this in more Cooking.
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1-07-2009 @ 9:38PM
Monika said...
Alex,
That sounds amazing! I'll definitely use this the next time I have fennel on-hand.
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