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Recipes with Italian fennel - 9 recipes

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VIDEO: Baked French Croque Monsieurs

Enjoy these super easy, cheesy, dumpling-style croque monsieurs!

Ingredients

  • 4 slices of bread
  • 4 slices of ham
  • 6 cherry tomatoes
  • Mozzarella cheese
  • Flour
  • Egg yolk
  • Breadcrumbs

Method

  1. Preheat the oven to 350°F.
  2. On a large piece of plastic wrap, press one slice of bread flat with a rolling pin.
  3. Add one slice of ham, cherry tomatoes, and mozzarella cheese.
  4. Take the four corners of the bread, pull them in towards the center, pinch them together so that the bread maintains the shape.
  5. Envelope the bread in the plastic wrap. Gather and twist the ends on top to seal the sandwich dumpling.
  6. Repeat this step with the other slices of bread.
  7. Refrigerate.
  8. Remove the bread balls from the fridge and roll each one in flour, then egg yolk, then breadcrumbs.
  9. Bake for 15 minutes.
  10. Serve alone or with dipping sauces of your choice.

Top rated Italian fennel recipes

By

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned

  • 1 pound sweet Italian sausage
  • 3/4 pound lean ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic (crushed)
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (6.5 ounce) cans canned tomato sauce
  • 1/2 cup water
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons dried basil leaves
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 3/4 pound mozzarella cheese (sliced)
4.2/5 (14 Votes)

By

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned

  • 1 pound sweet Italian sausage
  • 3/4 pound lean ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (6.5 ounce) cans canned tomato sauce
  • 1/2 cup water
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons dried basil leaves
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 3/4 pound mozzarella cheese, sliced
  • 3/4 cup grated Parmesan cheese
4.2/5 (11 Votes)

By

Prepare all of your vegetables by washing them as needed

  • 8oz. hot Italian sausage
  • 1½ cups baby portobello mushrooms, roughly chopped
  • 2 large shallots, chopped (about 1 handful)
  • 2½ cups kale, torn into large bite-sized pieces (from about 3 large stalks)
  • 2 to 3 cups baby spinach, loosely packed
  • 1 cup asparagus, chopped (about 5 to 6 spears, feel free to use more if desired)
  • 1½ cups fresh broccoli florets
  • 1 cup cherry tomatoes, halved
  • ¼ cup extra virgin olive oil, plus more if needed
  • 6 cloves garlic, minced
  • ⅓ cup white wine (I used Chardonnay)
  • juice from one lemon (about 2 to 3 tablespoons)
  • 2 tbsp butter
  • pinch of fennel seed (optional)
  • pinch of cayenne pepper, plus more if needed
  • ¼ to ½ tsp crushed red pepper
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 box dried pasta (bowtie, penne, rigatoni, ziti, or corkscrew shapes work fine), cooked al dente in salted water
  • ⅓ cup reserved pasta water, just in case you need it to moisten the dish
  • ⅔ cup Parmegiana-Reggiano cheese, plus more to garnish
  • flat leaf parsley to garnish
4.5/5 (4 Votes)

By

In large pot, cook sausage, ground beef, onion and garlic over medium heat until well browned

  • 1 lb Italian sausage
  • 3/4 lb ground beef
  • 1/2 C chopped onion
  • 2 cloves garlic, minced
  • 1 28oz can crushed tomatoes
  • 2 6oz cans tomato paste
  • 2 7oz cans tomato sauce
  • 1/2 C water
  • 2 tbsp sugar
  • 1 1/2 tsp dried basil
  • 1/2 tsp fennel seeds
  • 1 tsp Italian seasoning
  • 1 tbsp salt
  • 1/4 tsp black pepper
  • 4 tbsp chopped parsley
  • 12 lasagna noodles
  • 16 oz ricotta cheese
  • 1 egg
  • 1/2 tsp salt
  • 3/4 lb mozzarella cheese, shredded
  • 3/4 C Parmesan cheese
4/5 (6 Votes)

By

Explore more recipes from Gambas and Grits Read the story behind this delicious stew here

  • Stock
  • 2 pounds fish bones and heads (see Note 1)
  • 1 crab (1-2 pounds)
  • heads from 1 pound of prawns (purchased for the stew, if available)
  • Base
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 1 bulb minced garlic
  • 1 tablespoon red pepper flakes
  • 2 large yellow or white onions, chopped
  • 2 bulbs fennel, thinly sliced
  • 2 cans (28 ounces each) of whole or diced tomatoes, with their liquid
  • 4 tablespoons tomato paste
  • 3 cups white wine
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 bunch of fresh Italian parsley, chopped
  • Seafood
  • 1 pound mussels
  • 1 pound littleneck clams
  • 1 pound razor clams
  • 1 pound prawns, with heads if possible (note: the heads are the one/same used in the stock, above)
  • 1 pound calamari rings
  • 2 pounds cod, monkfish, crab or lobster (note: for my cioppino, I did not buy this but rather removed the fish from the bones used in making the stock)
3/5 (13 Votes)

By

Don't waste money on jars of already cooked sauce when you can have a good home made sauce

  • .6 oz fresh basil
  • .3 oz fresh oregano
  • 3 Tbsp dried basil
  • 3 tsp dried oregano
  • 3oz chopped panchetta
  • 3 Tbsp dried parsley
  • 1 tsp crushed red pepper
  • 1 ½ tsp coarse ground black pepper
  • 3 Tbsp beef base
  • 3 Tbsp ground fennel
  • 6 tsp sugar
  • 6 oz minced garlic (about 15 cloves)
  • 9 oz minced sweet onions (about 1 ½ onions)
  • 9 oz dry red wine (cab or chianti)
  • 3 32 oz cans crushed tomatos
  • 3 cups water (rinse out tomato cans)
0/5 (0 Votes)

By

Yum

  • 1 pound sweet Italian sausage
  • 3/4 pound lean ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (6.5 ounce) cans canned tomato sauce
  • 1/2 cup water
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons dried basil leaves
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 3/4 pound mozzarella cheese, sliced
  • 3/4 cup grated Parmesan cheese
0/5 (0 Votes)

By

In a large pot or Dutch oven over medium heat, cook the beef, onion, and garlic until well browned; drain fat

  • 1 pound lean ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (6.5 ounce) cans tomato sauce
  • 1/2 cup water
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons dried basil
  • 1/2 teaspoon fennel seed
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
0/5 (0 Votes)

By

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned

  • 11 ounces sweet Italian sausage
  • half pound lean ground beef
  • third cup minced onion
  • 2 cloves garlic, crushed
  • 28 ounce can crushed tomatoes
  • 6 ounce cans tomato paste
  • 1 to 2 cans canned tomato sauce
  • third cup water
  • 1 tablespoon and 1 teaspoon white sugar
  • 1 teaspoon dried basil leaves
  • quarter teaspoon fennel seeds
  • three quarters teaspoon Italian seasoning
  • 2 teaspoons salt
  • eight teaspoon ground black pepper
  • 2 tablespoons and 2 teaspoons chopped fresh parsley
  • 8 lasagna noodles
  • 11 ounces ricotta cheese
  • 6 eggs
  • quarter teaspoon salt
  • half pound mozzarella cheese, sliced
  • half cup grated Parmesan cheese
0/5 (0 Votes)

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