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
• Salt
• Pepper
• A tablespoon of flour
• One small lemon

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. 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, 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)