Search recipe:
- Arizona Citrus Braised Fennel and Radishes with Parmigiano-Reggiano
-
- 2 tbsp olive oil
- 3 fennel Bulbs (about 1 1/2 lbs) tough, bruised outer leaves discarded, cut in fourths, core partially removed. A few fronds of fennel reserved
- 1-2 Bunches radishes, cut in half if large
- 1 small red onion, thinly sliced
- Kosher salt and freshly ground pepper
- 1 cup fresh orange juice
- 2 tsp orange zest
- 1 cup vegetable broth
- 1-2 star anise, ground to a powder (about 1/4 tsp)
- 6 oz shiitake mushrooms, caps only, thickly sliced
- 3 tbsp Parmigiano-Reggiano, finely grated (or use any other hard grated cheese)
- 1/4 cup pine nuts, toasted
- Directions
- Heat a large sauté pan over medium-high heat. Add 1 tablespoon of the oil, fennel, radishes and onion; season with salt and pepper and brown slightly, about 5 minutes. Add the orange juice, zest, broth, and star anise to taste. Bring to a boil and lower the heat to simmer. Cover and cook 10 to 15 minutes longer, until fennel is fork tender. Remove the fennel and radishes from the pan with a slotted spoon and place on a platter. Turn the heat back up to high and reduce the remaining liquid down to a syrup. Return the fennel and radishes to the pan and ross to coat. Check seasoning. Meanwhile, heat a 10-inch sauté pan over medium-high heat. Add the remaining tablespoon of oil and mushrooms; season with salt and pepper and sauté until tender, about 5 minutes. Set aside. Arrange the fennel and radishes on a serving platter. With a rubber spatula, scrape any remaining sauce over the vegetables. Sprinkle with the mushrooms, cheese, pine nuts and reserved fennel fronds.
- Provided by:
- Edible Phoenix Publication
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Apple Annies
Annie Holcomb Willcox, AZ, 85643View details |
|
Bathtub Spring Farm
Gary & Marilyn Hart Nutrioso, AZ, 85932View details |
|
Big Happy's Farm
Kathy Porter Mesa, AZ, 85210View details |
|
Blue Sky Organic Farms
David Vose Litchfield Park, AZ, 85340View details |
|
Desert Roots Farm
Kelly Saxer Queen Creek, AZ, 85242View details |
|
Double Z Gardens
Amado, Arizona View details |
|
Duncan's Trading Company
Patrick Duncan Litchfield Park, AZ, 85340View details |
|
Elfrida Community Garden
Julie Karra Elfrida, AZ, 85610View details |
|
Fury Farm LLC
Brandon Brooks, Peter Egyed, Christine Montgomery Goodyear, Arizona, 85338View details |
|
K&B Farms
Kelly Cathcart & Beep Lawrence Cottonwood, AZ, 86326View details |
|
Lucky Nickel Ranch
Michael and Pani McKenzie Eloy, AZ, 85131View details |
|
Maya's Farm
Maya Dailey Phoenix, AZ, 85042View details |
|
Milk n More
United Dairymen of Arizona Tempe, Arizona, 85283View details |
|
New Roots Phoenix Urban Farm
View details |
|
Pinnacle Farms
Janna Anderson View details |
|
Schnepf Farms
Carrie Schnepf Queen Creek, AZ, 85242View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
|
The Simple Farm
Michael and Lylah Ledner Scottsdale, AZ, 85260View details |
Popular Ingredients:
All Ingredients
Featured Recipe
Peach Prosciutto Crostini with Medjool Date Balsamic Glaze
Preheat oven to 350˚F. Line a baking sheet with parchment paper.
Wash and cut each peach into 6 equal slices.
Cut a baguette into twelve 1” slices. Brush each side of the slices with olive oil Place the slices on the baking sheet and bake for 12-15 minutes or until lightly toasted.
Assemble the toasts on a serving tray. Top each toast with a small handful of arugula, then a slice of prosciutto, and finally a slice of peach. Top each appetizer with a drizzle of balsamic glaze just before serving.
For the appetizer:
Preheat the oven to 177 ˚C. Line a baking sheet with parchment paper. Wash and cut each peach into 6 equal slices. Cut the baguette into twelve slices, 2.5 cm thick each. Brush each side of the slices with olive oil. Place the slices on the lined baking sheet and bake for 12-15 minutes or until lightly toasted. Assemble the toasts on a serving tray. Top each toast with a small handful of arugula, then a slice of prosciutto, and finally a slice of peach. Top each appetizer with a drizzle of balsamic glaze just before serving.
Medjool Date Balsamic Glaze:
Ingredients
2 cups balsamic vinegar
½ cup date paste
pinch salt
Preparation
Place the vinegar, date paste, and salt in a medium saucepan over medium heat. Cook, stirring frequently, until date paste is fully incorporated and the mixture comes to a boil.
Reduce heat to a simmer and continue cooking, stirring frequently, until the liquid has reduced by half.
Transfer cooled glaze to a sealable container and store in the refrigerator
