This dish celebrates fennel, an often overlooked but very versatile vegetable with a lot of beneficial properties. The toasted sesame seeds and pistachios give this dish a strong taste.
The suggested pairing is Vintner’s Reserve Chardonnay 2020 by Kendall – Jackson: “On the nose it presents a range of good quality aromas. Hints of fresh white and yellow flowers are accompanied by hints of yellow pulp fruit such as apricot, but also notes of fresh tropical fruit: passion fruit, pineapple, mango and papaya.”
© Ph. Piero Pardini – Piero Pardini Wine Reviews – The Wolf Post
Ingredients for 2 serves
- 1 fennel bulb
- Extra virgin olive oil, to taste
- Sea salt and freshly ground black pepper, to taste
- 50 g toasted sesame seeds
- 50 g Parmigiano Reggiano flakes
- Sicilian pistachios, chopped, to taste
Method:
- Wash the fennel, remove the hard part of the core and cut into 4 pieces lengthwise (keeping the feet on the core). Slice, rinse and dry using a centrifuge salad spinner or just blot with a clean cloth;
- In a bowl, pour the oil, salt and pepper and toasted sesame seeds, whisk with a fork and let it sit for about 10 minutes;
- Pour in the fennel and stir;
- Add the grated Parmigiano flakes, pistachios and serve.
