Cuori di Finocchio in Pinzimonio

Marinated Fennel Hearts

Preparation info

  • Serves


    • Difficulty


Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About


  • 2 fennels
  • ¼ cup olive oil
  • Salt
  • Pepper


  1. Cut off the tops of the fennels, leaving just the bulbs. Remove the outer leaves and discard. Cut a slice off the bottoms. Then cut the bulbs in quarters and dry them.
  2. Put the olive oil in a bowl and season abundantly with salt and pepper. This is the pinzimonio.
  3. Dip pieces of fennel in the pinzimonio and eat them out of hand. This Roman delicacy can