Cooking Tips

Cooking Tips by Sinomedica - Finocchio fresco

Written by Admin | 01-Jan-1970

Ingredients


  • Fresh fennel
  • Orange zest or pink pepper
  • Olive oil
  • Fleur de sel
  • Pepper or chili pepper

Proceedings

Wash and dry the fennel very cold. Cut it very fine with a mandolin. Cover and refrigerate.

Before serving add olive oil, salt, as many fennel leaves as you like, and to give color a little orange zest or pink pepper. Add pepper or chili pepper.