in Recipes

Crostini with fennel

updated

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Ingredients for 4 servings:

  • 400 g fennel, very finely diced
  • Fennel – set aside cut green
  • Salt
  • 4 slices of ciabatta
  • 40 g butter
  • 2 pinches of saffron threads
  • Pepper, freshly ground
  • 40 g cheese (Pecorino)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the fennel cubes in a little boiling salted water until al dente, then rinse and drain. Toast the bread slices until golden brown. Combine the butter and saffron in a pan and sauté the fennel over low heat for 2-3 minutes. Season generously with salt and pepper. Arrange the fennel on the bread slices, sprinkle with pecorino, and broil for about 1 minute. Sprinkle with the fennel fronds and serve immediately.

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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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