Raymond Sokolov

Cuori di Finocchio in Pinzimonio

Marinated Fennel Hearts

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
A Canon of Vegetables
A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

Ingredients

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

Method

  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