Fennel Salad, or Fenoci in Salata: To call this classic winter dish of the Vicentino a salad is actually something of a misnomer, because the fennel is cooked rather than served raw. It is, however, very good! To serve 4:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 4 fennel bulbs
- 2 anchovy filets of the sort packed in oil
- 1 tablespoon grated Parmigiano
- 1 teaspoon minced parsley
- 5 tablespoons olive oil
- Two tablespoons white wine vinegar
- Salt
- Pepper
- A tablespoon of flour
- Half a lemon
Preparation:
Wash the fennel bulbs, trim away any fronds they may have, and boil them until fork tender in a pot of water with the flour and the lemon, which serve to keep the fennel from discoloring. Remove them from the pot with a slotted spoon and put them to drain on a plate covered with a kitchen towel.
While they're cooling, finely mince the anchovy filets and put them in a bowl with the parsley, and grated cheese; season the mixture with a healthy pinch of salt and a goodly grind of fresh pepper, add the vinegar, and beat the mixture with a fork until it becomes creamy. Beat in the olive oil as well.
Finely slice the fennel bulbs, pour the sauce over them, mix delicately, and serve at once.
A wine? White, Tocai Bianco dei Berici.
While they're cooling, finely mince the anchovy filets and put them in a bowl with the parsley, and grated cheese; season the mixture with a healthy pinch of salt and a goodly grind of fresh pepper, add the vinegar, and beat the mixture with a fork until it becomes creamy. Beat in the olive oil as well.
Finely slice the fennel bulbs, pour the sauce over them, mix delicately, and serve at once.
A wine? White, Tocai Bianco dei Berici.
