| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Dujour11 |
10 |
servings |
INGREDIENTS
| 3 |
|
Bulbs fresh fennel |
|
|
Salt and pepper |
| 1/8 |
c |
Balsamic vinegar |
| 1/2 |
c |
Extra virgin olive oil |
| 1/2 |
|
Orange; Juice of |
| 1/2 |
|
Lemon; Juice of |
INSTRUCTIONS
Slice fennel bulb 1/8-inch, use feathery leaves for garnish. Combine for a
marinade: Balsamic vinegar, 1/4 cup olive oil, juice of orange and lemon,
salt and pepper. Place sliced fennel in marinade for 1 hour. Fry in pan
with the remaining 1/4 cup olive oil. Place 4 grilled fennel pieces on
plate. Spoon 3 large tablespoons of the D'Abrigini on top of grilled
fennel. Garnish with feathery leaves of fennel.
Yield: 8 to 10 servings
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