Fenoci in Salata. This weekend was quite packed with enjoyable events, one being the Supper Club, this time the theme was Italian. I'll follow with a full posting, but I'll share here my dish for the event - Fennel Salad. It hails from Veneto; the region's capital is Venice where both Marco Polo and Vivaldi were born. I wanted to make a winter vegetable, and this dish seemed just right. I was pleasantly surprised with how well it turned out; the recipe's definitely to be used again!
Fenoci in Salata (Fennel Salad)
- 4 large fennel bulbs
- 2 anchovy filets of the sort packed in oil
- 1 tablespoon grated Parmigiano
- 2 tablespoons minced parsley
- 5 tablespoons olive oil
- Two tablespoons white wine vinegar
- A tablespoon of flour
- One small lemon
While they're cooling, put the following in a blender: olive oil, anchovy filets, parsley, grated cheese, salt and a grind of fresh pepper, vinegar, and blend well until the mixture becomes creamy.
Finely slice the fennel bulbs, pour the sauce over them, mix carefully, and serve at once.
Serves 4 (large portions)