Make your own crisp Parmesan crackers to serve with this tasty dip.
Serves: 6
INGREDIENTS
¼ cup olive oil
2 large fennel bulbs, tops trimmed and fronds reserved
2 teaspoons finely chopped rosemary or thyme
2 cloves garlic, crushed
1 cup chicken or vegetable stock
1 x 400 gram tin cooked cannellini beans, drained and rinsed
zest of 1 lemon
2 tablespoons lemon juice
½ cup finely grated Parmesan cheese
2 tablespoons chopped basil
sea salt and freshly ground pepper
METHOD
Thinly slice the fennel and place in a large sauté pan with the olive oil, rosemary and garlic and a good pinch of salt. Cover and cook over a low heat for 10 minutes, stirring occasionally, until the fennel has softened but is not coloured.
Add the chicken stock and simmer, uncovered, for 10 minutes or until very tender. Add the white beans, lemon zest and juice and cook for a few minutes to infuse the flavours. Remove from the heat and cool until just warm. Tip into a food processor with the Parmesan and basil. Season and process to a coarse texture.
Transfer to a shallow serving dish and drizzle with a little olive oil, a grind of pepper and the reserved fennel fronds.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!