Name: Finocchiona all’ aceto balsamico (Fennel salami in balsamic vinegar)
Yield: Serves 4-6
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 4 slices fennel salami, sliced 5 mm (¼ in) thick; 4 tablespoons balsamic vinegar

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

Serve this warm as an unusual antipasto, cut up into strips with the pan juices spooned over. You can substitute the fennel salami with another type available. The fennel salami in Tuscany is about 10 cm (4 in) in diameter. If your salami is smaller, allow for a few more slices. The warm balsamic vinegar mingles with the juices in the pan and becomes quite syrupy.