in Italy

Fennel with salami

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Ingredients for 4 servings:

  • 2 m.-large fennel bulb(s), fresh
  • 2 tbsp flour
  • 1 lemon(s), juice
  • 6 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 150 g salami, in very thin slices
  • 100 g Parmesan, sliced
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash and trim the fennel. Finely chop the greens. Cut the bulbs into thin slices, making sure the individual slices do not fall apart. Remove the stem. Drizzle the fennel slices with lemon juice and dust with flour. Heat 2 tablespoons of oil in a pan and fry the slices over medium heat until lightly browned on both sides. Mix the remaining oil, vinegar, salt, and pepper to make a marinade. Arrange the fennel slices on plates and top with the salami slices. Drizzle everything with the marinade and sprinkle with fennel greens and Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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