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Top 10 Recipes of January

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RECIPE

Aired January 24, 2014

#8 Chicken Ragu with Fennel

serves 4-6

INGREDIENTS
    2 to 4 tablespoons EVOO – Extra Virgin Olive Oil
    1 1/2 teaspoons fennel seed (about 1/2 palmful)
    1 1/4 pounds ground chicken
    1/2 small bulb fennel, finely chopped, plus a few tablespoons chopped fronds for garnish
    1 rib celery, finely chopped, plus a few tablespoons chopped leaves for garnish
    1 small onion, finely chopped
    2 to 3 cloves garlic, finely chopped
    Salt and pepper
    1/2 cup dry white wine
    1 cup chicken stock
    1 cup whole milk or half-and-half
    1 rind from Grana Padano or Parmigiano-Reggiano
    1 pound egg tagliatelle or fettuccine
    1/2 cup grated Grana Padano or Parmigiano-Reggiano, plus more for serving
PREPARATION
Bring a large pot of water to a boil.
 
In a large, deep skillet, heat the EVOO over medium-high. Stir in the fennel seed. Add the chicken and cook until brown and crumbly, about 5 minutes. Add the chopped fennel, celery, onion and garlic; season with salt and pepper. Partially cover the pan and cook over medium heat until the vegetables soften, 8-10 minutes. Add the wine, scraping the bottom of the pan. Add the stock and half-and-half. Reduce the heat to medium-low, drop in the cheese rind and simmer the ragu for 20-30 minutes.   
 
Salt the boiling water then cook the pasta to al dente. Drain, reserving half a mug of cooking water. Stir the cooking water into the ragu then toss the pasta with the ragu and the cheese; season to taste. Remove the cheese rind and serve garnished with the chopped fennel fronds and celery leaves. Serve with more cheese at the table.
PRESENTATION

Top 10 Recipes of January

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