March 07, 2011

Roasted fennel and pear with spelt linguine


Happy Monday! I am feeling full of energy and inspiration today and I hope you feel the same! You might hate me for saying this, but Mondays have never been an enemy of mine - I am always excited to start a new week. What makes this week even more exciting is that the first one of my new projects went live during the weekend and another one is to follow within the next couple of days. 

In this project I will be posting recipes for my new Finnish blog called "Marian lautasella" (meaning "On Maria's plate) and for those who can read Finnish or are otherwise curious to see what I'm up to, you can check this website at http://www.pirkka.fi/ruoka/marian_lautasella. Needless to say I'm very excited!


The best thing about these new projects is that I will get to plan, create and test new recipes every day. I love the whole process of it - sourcing the ingredients, tasting and brainstorming, cooking and testing, and of course styling, photographing and finally writing. It is what makes me thrive, gives me energy and makes me so happy. I hope you can share this enthusiasm with me and I hope you are all doing what you enjoy the most!


Roasted fennel and pear with spelt linguine
(Serves 2)

1 small fennel, cut into wedges
2 Corella pears, cut into wedges
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp raw honey
1 tbsp orange juice

170g spelt linguine

1 tbsp orange zest
1 tbsp orange juice
2 tbsp olive oil
1 tsp sherry vinegar

sea salt
freshly ground black pepper
a few sprigs of fresh thyme, to serve
orange wedges, to serve

Preheat oven to 180C. Place the fennel and the pear in an oven dish. In a small bowl, whisk together the olive oil, balsamic, honey and orange juice. Pour the dressing over the fennel and the pear and place in the oven. After the first 15 minutes, spoon the liquid over the vegetables and continue to cook until just tender (about 15 minutes). Remove from the oven and let cool slightly.

Cook the linguine 'al dente' for 5-8 minutes in salted, rapidly boiling water. Drain and place back into the saucepan. Pour the fennel and the pear over the linguine. In a separate bowl, whisk together the orange zest and juice, olive oil and sherry vinegar. Season with salt and pour the dressing into the saucepan. Season with freshly ground black pepper and toss everything to mix. Plate the dish, sprinkle with thyme and serve with extra orange wedges.
Have a lovely week!