Marinated fennel or celery

Ingredients for 4 servings:

• 800 g fennel
• 6 tbsp extra virgin olive oil, cold squeezed
• 2 sprig(s) thyme, or 1 pinch dried thyme
• 1 bay leaf
• ½ sprig celery
• 6 peppercorns
• ½ tsp coriander powder
• 1 lemon(s), the juice, possibly more
• n. B. Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Salad of spinach/sedano. Suitable as an antipasto or as a side dish.

Reserve some fennel leaves for garnishing. Halve the fennel bulbs lengthwise, remove the stalks, and cut into approximately 1 x 1 cm pieces (if using celery, also cut this into 1 x 1 cm pieces). Wash and boil in 1 liter of salted water for about 3 minutes. Strain, reserving 1/2 cup of the cooking water. Juice 1 lemon. In a wide, shallow pot or pan, combine oil, thyme sprigs or a pinch of dried thyme, a bay leaf, the finely chopped celery stalk, peppercorns, coriander powder, the juice of 1 lemon, salt to taste, and the reserved cooking water. Cover and simmer gently for 6 minutes. Add the fennel pieces and continue to simmer covered over low heat for 15 minutes. Let cool and serve on a shallow plate at room temperature. Garnish with some of the reserved fennel leaves. Notes: If you prefer a sour twist, you can use the juice of two lemons. In Italy, a little fresh olive oil is often drizzled over the dish before serving.