L'Italo-Americano

THURSDAY, JANUARY 12, 2017 www.italoamericano.org 17 L'Italo-Americano MICHELE BECCI W ith the holidays behind us, many of us have gone a bit over- board with the continual stream of cakes, cookies, libations and heavy meals. If you are like me, your carb-laden body is scream- ing for healthier food choices; vitamin-packed options that make you feel healthier just by looking at them. So whether it is on your resolution list or simply an opportunity to turn the page on overindulgence, many of us are starting the year by making our diet and health a priority. But fear not – forget the starva- tion diets or juice-only options! Clean up your act as the Italians do by cooking up nourishing seasonal meals that are the foun- dation of any Italian kitchen. My new year started with a craving for refreshing, crisp fen- nel shaved atop a crunchy salad; my body nudging me in the right direction given its amazing health benefits. Everything from freshening your breath to soften- ing wrinkles claims the Internet. But for me, it is fennel's clean, bright flavor that draws me in. Whether subtly mixed with other glorious vegetables such as in roasted fennel and carrot soup or taking center stage with caramelized citrus as with the salad below, fennel's versatility makes cleaning up your act a simple feat. When shaved raw on salads, the subtle licorice fla- vor shines on through. However, worry not if you do not like the licorice flavor, fennel takes on a slightly sweet mellow taste when cooked making it an incredibly delicious backdrop in so many recipes. As you contemplate the year ahead, be like my Italian grand- mother and reach for a handful of crunchy fennel seeds to fresh- en your breath, calm your senses and aid your digestion. Leave it to magical fabulous fennel to help kick the year off right. Vi auguro a tutti un buon e prospero nuovo anno, tutti! Michele Roasted Fennel and Carrot Soup Ingredients: • 2 medium fennel bulbs with fronds • 1 pound carrots, quartered lengthwise • 1 large onion, peeled and quartered with core intact • 3 cloves garlic, peeled and flattened • Kosher salt • Freshly ground black pep- per • Extra virgin olive oil • 5 cups low-sodium veg- etable or chicken broth • Freshly grated Parmigiano Preparation: Preheat oven to 450 degrees Fahrenheit. Slice stalks from fennel bulbs. Reserve fennel fronds for garnish. Toss stalks. Slice the bulbs in half lengthwise. Slice each half into ¼ inch slices lengthwise. In a large bowl, toss the fen- nel slices with the carrots, onion, garlic, about ½ teaspoon salt and a few grinds of freshly ground black pepper. Drizzle with a few tablespoons of olive oil and toss to coat. Spread the vegeta- bles on a sheet pan and place in the oven to roast. Stir occasion- ally. Roast until the veggies are browned and tender. Place the veggies in a blender with the broth and blend until smooth. (You may need to do this in batches.) Transfer to a saucepan. If soup is too thick, add water to thin. Simmer until soup is warmed through. Taste and adjust salt and pepper. Serve soup drizzled with extra virgin olive oil, fennel fronds and freshly grated Parmigiano. Caramelized Fennel and Orange Salad Ingredients: • Zest ½ orange • 1 navel orange • 1 tablespoon butter • 1 tablespoon sugar Detox with Fennel Italian-Style LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES • Extra virgin olive oil • 1 medium fennel bulb • Kosher salt • Freshly ground black pep- per Preparation: Remove the peel and pith from the oranges. Slice cross- wise into ½ inch rounds. Remove any seeds from the rounds if you can. In a skillet large enough to hold the orange slices in a single layer, melt the butter over medi- um-low heat until melted and foaming. Sprinkle with the sugar. Turn the heat to medium high. Once the sugar is melted and starts to caramelize (about 3 minutes), lower the heat and add in the orange slices in a single layer. Cook until the orange slice begins to brown, about 2 min- utes. Flip and cook on the other side. Gently place the slices on a plate along with any juices. Cut the fennel bulb in half lengthwise. Slice each half into ¼ slices lengthwise. Reserve any fronds for garnish. Drizzle olive oil in the same skillet to coat bottom (about 1 tablespoon) over medium-high heat. Add in the fennel slices and cook until browned on each side, about 3 minutes. Sprinkle with salt and pepper. Remove the fennel slices and layer on your serving plate. Add the orange slices on top and driz- zle with any juices. Top with freshly ground black pepper, fen- nel fronds, orange zest and a healthy drizzle of extra virgin olive oil. Serve! Joe and Michele Becci are a brother and sister team who love all things Italian. Together, from opposite coasts, they co-author the blog OurItalianTable.com. Roasted Fennel and Carrot Soup

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