Best Sauteed Fennel Radicchio And Pine Nuts Recipes

Sauteed Fennel image

Provided by Food Network

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 5

Steps:

Heat a medium saute pan over medium-high heat until just smoking. Add the oil, garlic, fennel, and start tossing, to coat fennel in oil. Season with salt and pepper, to taste. As the fennel starts to caramelize, add a splash of water to steam for 1 minute. Remove from the heat.

Sauteed Fennel, Radicchio, and Pine Nuts image

Yield Serves 2

Number Of Ingredients 6

1 tablespoon olive oil
1 tablespoon pine nuts
1 large garlic clove, sliced
1/2 fennel bulb (sometimes called anise), trimmed and cut lengthwise into 1/4-inch slices
1 teaspoon fresh lemon juice
1/2 head radicchio, cut into one inch pieces

Steps:

In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté pine nuts, stirring until golden. With a slotted spoon transfer pine nuts to paper towels to drain.
In a skillet cook garlic over moderate heat, stirring , until golden and with a slotted spoon discard. Add fennel to skillet and cook, stirring, until golden, about 2 minutes. Add lemon juice and salt and pepper to taste and cook until fennel is crisp-tender. Stir in radicchio and sauté mixture over moderately high heat, tossing with 2 wooden spoons, just until radicchio is wilted and tender. Add pine nuts and season with salt and pepper.

Sauteed Radicchio with Honey and Balsamic Vinegar image

Provided by Martha Stewart

Number Of Ingredients 5

2 heads radicchio, cored and torn into bite-size pieces
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
2 tablespoons balsamic vinegar
1 tablespoon honey

Steps:

Rinse radicchio (leave some water still clinging to leaves). In a large skillet, heat oil over medium-high. Add radicchio and season with salt and pepper. Cook, tossing, until tender, about 4 minutes. Add vinegar and honey and stir to combine.

Nutrition Facts : Calories 44 g, Fat 1 g, Protein 1 g

Fennel-Radicchio Salad image

Yield Makes 2 Servings

Number Of Ingredients 6

3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 shallot, minced
1 small fresh fennel bulb, trimmed, cut vertically into thin slices
1 1/2 cups bite-size pieces radicchio
3 tablespoons sliced pitted black olives

Steps:

Whisk 3 tablespoons olive oil, lemon juice and minced shallot to blend in small bowl. Season dressing to taste with salt and pepper.
Toss fennel and radicchio with dressing in medium bowl. Divide salad between 2 plates. Garnish with sliced olives and serve.

Sautéed Sugar Snap Peas with Pine Nuts, Fennel & Lemon Zest Recipe - (4/5) image

Provided by Dr_Mom

Number Of Ingredients 20

MAIN VERSION:
3 tablespoons Pine Nuts
1 teaspoon fennel seeds
1/2 teaspoon lemon zest, freshly grated
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
2 teaspoons oil
12 ounces, sugar snap peas, halved crosswise on the bias
2 tablespoons water
1 garlic clove, minced
3 tablespoons fresh basil, chopped
MOROCCAN VARIATION:
3 tablespoons slivered or sliced almonds
1 teaspoon whole coriander seeds
1/4 teaspoon orange zest
3 tablespoons cilantro
Japanese variation
2 tablespoons sesame seeds, white or black
1/2 teaspoon ginger, freshly grated
1 scallion, thinly sliced

Steps:

Toast pine nuts in a skillet until just starting to brown, about 3 minutes. Add fennel seeds and toast for 1 more minute. Transfer mixture to a cutting board and add the next 3 ingredients. Chop until finely minced and well combined (avoid a food processor, it will over chop the nuts unless you are extremely careful). Set aside. Note: this can be prepared up to one day ahead. Heat oil in the empty skillet until shimmering. Add peas and water, cover and cook for 2 minutes. Uncover and add the garlic. Continue to cook until the water evaporates, about 2 more minutes. Remove from heat and stir in 3/4 of the nut mixture and greens. Transfer to serving plate and sprinkle with the rest of the nut mixture Moroccan variation: Omit the fennel, red pepper flakes, lemon zest and basil, using the cilantro in place of the basil Japanese variation: Omit the fennel and red pepper flakes. Use the ginger in place of the garlic and use the scallion in place of the basil.