Shaved Fennel With Blood Oranges, Pomegranates And Pecori
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Tuscan | Import, New, Text | 1 | Servings |
INGREDIENTS
| 2 | Round bulbs of fennel | |
| trimmed rinsed and | ||
| dried | ||
| Juice of 1 lemon | ||
| 4 | T | Extra virgin olive oil |
| 4 | Blood oranges, zest removed | |
| and set aside | ||
| 1 | Pomegranate, rind removed | |
| and seeds extracted | ||
| 8 | oz | Hard pecorino, Sardo or |
| Tuscan | ||
| Salt and pepper |
INSTRUCTIONS
Shave fennel on mandolin or slicer 1/32" thick into large metal mixing bowl. Toss with lemon juice and extra virgin olive oil and set aside in refrigerator. Remove pith and skin from orange, cut into segments and remove seeds, saving all juices. Toss segments into bowl with fennel, add pomegranates and toss gently to mix. Arrange 4 tall piles in 4 separate plates. Shave pecorino in long shards over top of each plate and serve. Yield: 4 servings Recipe By :MOLTO MARIO SHOW #MB5614 Posted to MC-Recipe Digest V1 #267 Date: Tue, 29 Oct 1996 08:39:08 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 39
Calories From Fat: 20
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 1.1mg
Potassium: 82mg
Carbohydrates: 5.1g
Fiber: <1g
Sugar: 1.5g
Protein: 1g