Finocchi in Insalata con Salsa Piccante

Name: Finocchi in Insalata con Salsa Piccante (Cooked Finocchio Salad with Savory Dressing)
Yield: For 6 Persons
Cuisine: Italy
Ingredients: 3 large finocchio (fennel); 3 large finocchio (fennel); 5 tablespoons parsley chopped fine; 8 flat anchovy fillets chopped fine; Salt; Black pepper in a grinder; 2 tablespoons wine vinegar; 2 tablespoons freshly grated parmigiano-reggiano (Parmesan); ½ cup extra virgin olive oil; 2 tablespoons freshly grated parmigiano-reggiano (Parmesan)

Cooked Finocchio Salad with Savory Dressing

Preparation info

For
6
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

When finocchio is boiled, it develops sweetness and its anise fragrance becomes light as a whisper. The dressing that complements it so well is an unusual one of parsley, anchovies, and grated Parmesan.

Ingredients

3 large finocchio (fennel)
5 tablespoons parsley chopped fine
8

Europe
Italy
Pescatarian
Gluten-free
Mediterranean

Method

Cut off the finocchio tops down to the bulb. Trim away a thin slice from the flat bottom of the root end. Discard any blemished or discolored outer leaves. Thinly peel the thickest outside leaves to remove some of the threads. Soak the finocchio in cold water for about 15 minutes, then rinse in 2 or 3 changes of water.
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