Gemelli Pasta With Fennel Juice Broccoli And Oven Dried Tomatoes Recipes

Steps:

• Pre-heat oven to 200 degrees F. Slice tops of Romas off and then cut in half lengthwise. Mix in a bowl with sugar and salt. Place on a sheet pan cut-side up and bake for 2 1/2 hours. Turn oven off and leave tomatoes inside overnight. The next day turn the oven on to 200 degrees F. and slow roast the tomatoes for 5 to 7 more hours, depending on size. The tomatoes should be shriveled, but not at all crispy. Remove from oven, let cool, and then cut into julienne strips. Pre-heat oven to 300 degrees F. Place whole garlic cloves and 1/4 cup olive oil in an aluminum foil packet and bake for 2 1/2 hours. Cloves should be very soft. Place cloves in blender or food processor and puree to a smooth paste, scraping down sides occasionally. Julienne one large head of fennel, toss with 1 tablespoon oil, a pinch of salt and freshly ground pepper, and roast in oven for 2 hours.
• Dice remaining fennel, put in a saucepan, just cover with water, and simmer until very soft. Puree in a blender. Allow to cool slightly and squeeze liquids out through a cheesecloth, reserving liquid. Discard solids. Cook pasta in 2 quarts rapidly boiling salted water, drain and set aside. Heat remaining oil in a skillet, add slivered garlic and stir until golden brown. Add broccoli rabe, saute to warm it, add crushed red pepper and oregano (if using dry). Add fennel juice and reduce by half. Add roasted fennel, oven-dried tomatoes, garlic puree, and oregano (if using fresh). Stir in pasta. Serve in shallow bowls and garnish with shaved Parmesan cheese.

Steps:

• Pre-heat oven to 150 degrees. Remove tomato stems and cut the tomatoes in half at the poles. Salt and pepper the cut sides then place tomatoes cut-side down on a rack in a broiler pan. Brush the tops (the skin side) liberally with olive oil, then add salt and pepper. Place tomatoes in oven. Cook slowly for 12 hours, brushing the skins with olive oil every 2 hours to prevent the skins from drying out. When done, let tomatoes come to room temperature. For the dressing: Put the vinegar in a bowl and slowly whisk in the extra virgin olive oil until the dressing thickens. Add the olives and the garlic clove. Season to taste with salt and pepper. Mix well and let stand for 1-2 hours. To serve: Place 3 tomato halves on each of 8 plates. Remove garlic from dressing and divide dressing among the plates, pouring over and around the tomatoes. Scatter the fennel strips on top of the tomatoes and finish with a touch of chervil.;