| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Tuscan |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
lg |
Round bulbs of fennel, trimmed,; rinsed and dried |
|
|
Juice of 1 lemon |
| 4 |
tb |
Extra virgin olive oil |
| 4 |
lg |
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>
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”