Finocchi e Nespole
Serves 1
Directions
- 1Boil 2 or 3 fennels in boiling water for 5 minutes.
- 2Blend half of the boiled fennel with some cooking water, salt, and a drizzle of extra virgin olive oil to create a cream.
- 3Roast the other half of the fennel in the oven at 200 degrees Celsius for 5 minutes.
- 4Pit and roughly chop the Ferrandina baked olives.
- 5Season the loquats with salt, sugar, lemon, and apple cider vinegar.
- 6Plate by spreading the fennel cream on the bottom.
- 7Add the roasted fennel on top of the cream.
- 8Place the seasoned loquats on the plate.
- 9Garnish with the chopped olives and pine nuts.
- 10Finish with a little wild fennel, lemon zest, Maldon salt, and a drizzle of oil.
Ingredients
- 2 o 3 finocchi
- un po' acqua di cottura
- sale
- un goccino olio extravergine
- Oliva infornata di Ferrandina
- nespolo
- zucchero
- limone
- aceto di mele
- pinoli
- un pochettino finocchietto
- un po' scorza di limone
- un po' sale Maldon
- 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.
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