The smell of baking fennel throughout the house is a wonderful thing. Add to that the smell of melting Parmesan and toasting prosciutto and you have a real treat for your senses. This was an easy dish to put together and would make a great vegetable side.
My husband and I never seem to do anything the easy way. So when we decided on making lasagna with duck ragu for our entree we just couldn't leave well enough alone. Instead we took the dish one step further and made individual lasagnas. I know it sounds insane...why go through all that. But it actually wasn't that difficult and the end result was such a treat.
We made a batch of semolina pasta dough. Rolled out extra thin sheets and cut them into 6 inch squares. We used Mario Batali's recipe for Duck Ragu as the filling along with some ricotta and Parmesan cheese. We did alternating layers of meat and cheese; topped off with an extra dollop of both.
Dessert, mmmm dessert. I made a Chocolate Tangerine Semifreddo, that I found in Gina DePalma's Dolce Italiano book. It was good, very rich but good. The sprinkling of salted pistachio's over the top really helped balance out the intense chocolate flavor. I'm not sure I would make this recipe again. Although, I'm a chocolate lover I think this was just a little too rich for my liking.
I'm glad to report that everything turned out great. We now have some new recipes to add to the arsenal and some really nice new friends.