"The Florence fennel is a cultivar group with inflated leaf bases which form a bulb-like structure. It is of cultivated origin,[6] and has a mild anise-like flavour, but is more aromatic and sweeter. Florence fennel plants are smaller than the wild type"
This is one of my favorite vegetables.
because there is noway that you will find this vegetable in any santa fe street market......go to Albertsons...
the funny is that when you buy at the supermarket, cashier very often dont know what that is!
It ususal cost $2/3 each, which for someone from Europe is EXTREMLY expensive...anyway...
FENNEL SALAD: (veg) 4 SERVINGS
Utensils this recipe:
1 medium bowl, 1 knife
INGREDIENTS:
3 fennels
extra virgin olive oil of good quality
balsamic vinegar
salt, pepper
HOW TO DO IT
Once is at your home....cut off the tips (that green part) , and the bottom, but very a thin slice just to take the hard part away.
Cut than the vegetable in a half.
You ' ll notice that is made of several layers, they are now all good.
All what you need to do is to wash it.
Once clean cut them in pieces the way how you like
( that is going to be your salad so moUth pieces!).
Put the all thing in a bowl, topped with good extra virgin olive oil, a little bit of balsamic vinegar, salt and pepper.
YOUR SALD IS READY serve with fresh ciabatta bread.
COOKED GRATIN: 8 SERVINGS
Utensils and cooware for this recipe:
Lasagna pan ligthly buttered, sauce pan with boiling water, cutting board, knife, cheese shredder, a preheted oven 350F
INGREDIENTS:
butter (for the pan)
2 Fennels
8 thin slice of ham (of you choice, the best is the simple cooked ham),bechamelle, a piece of gruyere cheese that you will shred.
HOW TO DO IT:
Boil the fennel for about an hour with some salt in the water.
After one hour take them out, cut them in 1/4.
Roll each of them in a slice of ham.
Put them in the butterd lasagna pan.
Cover with the bechamelle sauce, and topped with as much gruyere cheese you want
(do not exagerate!)
It is almost ready, put in the preheated oven for approx 25 minutes.
Serve it, love it, looking for TORINOS' next recipe!
