Fenoci In Salata Fennel Salad |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This salad hails from Veneto; the region's capital is Venice where both Marco Polo and Vivaldi were born. It is more like a warm vegetable side than a traditional salad. The portions are hearty, could easily serve 8 on the side. Ingredients:
4 large fennel bulbs |
2 anchovy fillets of the sort packed in oil |
1 tablespoon grated parmigiano |
2 tablespoons minced parsley |
5 tablespoons olive oil |
two tablespoons white wine vinegar |
salt |
pepper |
a tablespoon of flour |
one small lemon |
Directions:
1. Wash the fennel bulbs, cut off the tops to leave just the bulb portion, and boil them until fork tender in a pot of water with the flour and the juice of one squeezed lemon, which serve to keep the fennel from discoloring.
2. Remove them from the pot with a slotted spoon and put them to drain on a plate covered with a kitchen towel.
3. While they're cooling, put the following in a blender: olive oil, anchovy fillets, parsley, grated cheese, salt and a grind of fresh pepper, vinegar, and blend well until the mixture becomes creamy.
4. Finely slice the fennel bulbs, pour the sauce over them, mix carefully, and serve at once.
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