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:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.