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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.