Finocchi e Nespole

Serves 1
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Directions

  1. 1Boil 2 or 3 fennels in boiling water for 5 minutes.
  2. 2Boil 2 or 3 fennels in boiling water for 5 minutes.
  3. 3Boil 2 or 3 fennels in boiling water for 5 minutes.
  4. 4Blend half of the boiled fennel with some cooking water, salt, and a drizzle of extra virgin olive oil to create a cream.
  5. 5Blend half of the boiled fennel with some cooking water, salt, and a drizzle of extra virgin olive oil to create a cream.
  6. 6Blend half of the boiled fennel with some cooking water, salt, and a drizzle of extra virgin olive oil to create a cream.
  7. 7Roast the other half of the fennel in the oven at 200 degrees Celsius for 5 minutes.
  8. 8Roast the other half of the fennel in the oven at 200 degrees Celsius for 5 minutes.
  9. 9Roast the other half of the fennel in the oven at 200 degrees Celsius for 5 minutes.
  10. 10Pit and roughly chop the Ferrandina baked olives.
  11. 11Pit and roughly chop the Ferrandina baked olives.
  12. 12Pit and roughly chop the Ferrandina baked olives.
  13. 13Season the loquats with salt, sugar, lemon, and apple cider vinegar.
  14. 14Season the loquats with salt, sugar, lemon, and apple cider vinegar.
  15. 15Season the loquats with salt, sugar, lemon, and apple cider vinegar.
  16. 16Plate by spreading the fennel cream on the bottom.
  17. 17Plate by spreading the fennel cream on the bottom.
  18. 18Plate by spreading the fennel cream on the bottom.
  19. 19Add the roasted fennel on top of the cream.
  20. 20Add the roasted fennel on top of the cream.
  21. 21Add the roasted fennel on top of the cream.
  22. 22Place the seasoned loquats on the plate.
  23. 23Place the seasoned loquats on the plate.
  24. 24Place the seasoned loquats on the plate.
  25. 25Garnish with the chopped olives and pine nuts.
  26. 26Garnish with the chopped olives and pine nuts.
  27. 27Garnish with the chopped olives and pine nuts.
  28. 28Finish with a little wild fennel, lemon zest, Maldon salt, and a drizzle of oil.
  29. 29Finish with a little wild fennel, lemon zest, Maldon salt, and a drizzle of oil.
  30. 30Finish with a little wild fennel, lemon zest, Maldon salt, and a drizzle of oil.

Ingredients

  • 2 o 3 finocchi
  • 2 o 3 finocchi
  • 2 o 3 finocchi
  • un po' acqua di cottura
  • un po' acqua di cottura
  • un po' acqua di cottura
  • sale
  • sale
  • sale
  • un goccino olio extravergine
  • un goccino olio extravergine
  • un goccino olio extravergine
  • Oliva infornata di Ferrandina
  • Oliva infornata di Ferrandina
  • Oliva infornata di Ferrandina
  • nespolo
  • nespolo
  • nespolo
  • zucchero
  • zucchero
  • zucchero
  • limone
  • limone
  • limone
  • aceto di mele
  • aceto di mele
  • aceto di mele
  • pinoli
  • pinoli
  • pinoli
  • un pochettino finocchietto
  • un pochettino finocchietto
  • un pochettino finocchietto
  • un po' scorza di limone
  • un po' scorza di limone
  • un po' scorza di limone
  • un po' sale Maldon
  • un po' sale Maldon
  • un po' sale Maldon
  • un po' olietto
  • un po' olietto
  • un po' olietto

Equipment

pentolafornofrullatore

Tips

  • Do not overcook the vegetables; they should be al dente.
  • Use little salt, sugar, and lemon for the loquats.