# Finocchi e Nespole

A dish featuring fennel and loquats, prepared with a fennel cream, roasted fennel, loquats, olives, and pine nuts.

- Cuisine: Italian
- Category: Dinner
- Language: it

## 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

## Instructions

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

## Equipment

- pentola
- forno
- frullatore

## Tips

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

## Source

- Original video: https://www.instagram.com/reel/DY_6VRmigJS/?igsh=Y280cWZpZHBjM2Qx
- Recipe page: https://www.cliprecipe.com/recipe/f9ce9655-2ade-4c5e-8fc7-f0ab74dafeac
- Extracted: 2026-05-31

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt