Fennel-Tomato Linguine With Pecorino Ginepro
Category: Main Dishes | Blog URL: http://fightthefatfoodie.blogspot.com/2010/01/fennel-tomato-linguine.html
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Photo: Scott Koeneman
Regular readers know that I'm a huge fennel fanatic. I love the anise-like flavor. Did you know that fennel grows as a weed in Sicily? That's one reason you see so much of it in Italian cooking, it's easy to find and use in a country that is still relatively poor.
Now is a great time to get good fennel at a great price. That's probably why I've been seeing a lot of fennel recipes floating around recently, including a feature in January's Bon Appetit. I was looking for something that would showcase the fennel and how well it combines with other flavors. In the end, I decided to go with a take on my primavera.
I was in San Francisco last month for work and visited the Ferry Building for some gourmet shopping and lunch at the Slanted Door. While there, I visited the Cowgirl Creamery and was awed by it's great selection of cheeses.
I picked up some incredible Pecorino Ginepro on the recommendation of one of the cheese experts there. I thought this would be the perfect dish to use it with. The nutty flavor is not quite as strong as a goat cheese, but is creamier than Parmesan. It complimented instead of overwhelming or being overwhelmed by the fennel.
This dish works out to 407 calories with 11 grams of fat and 4 grams fiber. That works out to 8 points for my Weight Watchers friends.