Pasta with a creamy wild fennel and ham sauce recipe
Posted by Fiona Nevile in Rice and Pasta | 14 comments
About ten years ago I invited Danny to stay for the weekend. This was the first time he met my dog, Fly. A lot more nerve wracking than being invited to meet my mother. I knew that he’d like the cottage but I wanted him to have a really great weekend so I invited a handful of good friends to supper on the Friday night.
I planned to take a day off to have everything ship shape but unfortunately found myself working 70 miles away in London on a job that had to meet a tight deadline. I drove back to the cottage with an hour to spare before his arrival, not having slept for 36 hours.
Perhaps this extended period of wakefulness affected my brain. I had bought nothing for us all to eat and there was no time to flick a duster over the house and go to the shops. There was a drawer of elderly lettuce hearts and cherry tomatoes. I also discovered a hunk of parmesan cheese in the butter compartment. But I knew that the most important task was to go and collect some logs from the log man around the corner. Even though it was June, it’s always cool in the cottage. If I had a fire going, everything else would magically fall into place. I had run the wheelbarrow into the kitchen and was just pushing it through the front door when Danny arrived. Early.
He admitted weeks later that he was surprised to see me emerge with an empty wheelbarrow but happily fell into step to get the logs. My mind whirled during this brief trip and I remembered a recipe that I had overheard at a recent party.
“Yes, we’re just back from Tuscany. The people that we were staying with made this marvellous pasta dish.”
My ears revolved with an instant click towards the voice.
“We walked into the hills and our hostess collected a large handful of wild fennel. Then we bought some lovely local ham and cream from the village and just stirred this through the pasta. It was heaven.”
Danny, was stacking the logs in the grate when I suggested that he might like to join me on a trip to the post office stores in the next village. This is no Tesco Metro – just sells newspapers and essentials. We arrived as they were closing but they did have ham and, to my great relief, cream. Wild fennel is rampant in the cottage garden
The dish was superb.
There is a good article on wild fennel here. Ours grows to a height of about 4 feet.
Pasta with a creamy wild fennel and ham sauce recipe (for 4)
Ingredients:
- 4 chunky slices of ham
- 30 grams of feathery wild fennel stalks (this seems like a massive amount. I have tried the dish with less and it just doesn’t work)
- 340ml of single cream
- A very large handful of finely grated Parmesan cheese
- 300 g of egg tagliatelle
Method:
- Cook the pasta according to the manufacturer’s instructions.
- Meanwhile cut the ham into 1.5 cm chunks.
- Strip the feathery stalks from the fennel and chop these into 1 cm lengths (set aside the chunky main stalks to dry, see Richard’s comment below).
- Grate the parmesan.
- When the pasta is cooked, strain and reserve 1 tblsp of the pasta . Stir this, the cream, half the parmesan, chopped fennel and ham and leave for a few minutes (lid on off the heat) for the flavours to merge. Season and add a little more parmesan if necessary.
- Serve on warmed plates with a fresh salad with a bowl of parmesan to garnish.
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Fiona I would love some seeds if possible. Thanks. Now must find your email to email you.
Hi Richard,
Excellent point. They do dry, how silly of me. Richard Mabey recommends drying wild fennel for the winter.
I love the idea of the dried fennel, Ricard, flames and fish.
You say to put the chunky stalks into the compost bin – but do they dry? If so, they’re perfect for a late summer barbeque – thrown on the coals at the last minute to add some fennely smoke to barbequed fish? Or even put in a pan, doused with Ricard, set light to and the fish on top…
That’s what I’m planning to do with the fennel that I’m growing at the moment (sadly the only thing that grows wild in my garden is bindweed…)
Hi Joanna,
This is a great recipe if you are in a hurry and have wild fennel in the garden. Everyone loves it.
Hi Amanda,
Ohh, thank you.
Hi Pat,
When we eat this pasta we always remember that weekend.
Hi Andrew,
Yes this fennel (foeniculum vulgare)does grow wild in the hedgerows. It grows in a lot of gardens around here. We have two varieties, the green (stronger) and bronze. It is grown for its leaves rather than its bulb (which is insignificant). Florence fennel, the bulbs that greengrocers sell is a relation (v. dulce).
It will set seeds by the autumn and is easy to grow. If anyone would like some seed email me your address and I will post you some in September.
Hi Sarah,
This is made with wild fennel rather than Florence fennel. I must try it with the latter. The min pins wolfed down the remains of the above dish!
Hi Lynn,
I do hope that you can find some at the farmers market. As I said to Andrew, I will have seed in the autumn if anyone would like some.
I regret that I did not grow my own fennel this year, but I’m pretty sure I could find some at the farmer’s market. Sounds absolutely delicious and I must try it!
Thanks for the recipe and the story! Fennel is one of our favorite vegetables, our garden is too small to let it grow wild, but we do plant it in our spring vegetable garden. Fennel is one of the few veggies that our Min Pins don’t care for, I would have thought they would have enjoyed it’s sweet crunchy goodness.
Wild fennel? Does it grow wild in the UK…
What a lovely story and yummy recipe too!!!! All my favs in one dish!!! YUM!
Love it! You are such a superb writer. It’s like reading a book, I can always picture everything and it’s always beautiful.
What a romantic story. Delicious pasta, too …
Joanna
joannasfood.blogspot.com