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Insalata di finocchio, rucola e parmigiano

Ken ClascioneThis recipe is from Ken Calascione (see his biography) - to view his website click here.


2 fennel bulbs
2 cups arrugola
1 lemon, juiced
Parmigiano cheese
Extra virgin olive oil
Freshly ground pepper


Loosely arrange the arrugola on the bottom of a shallow salad bowl, and then add some ground pepper and drizzle some olive oil on top.

Cut off the stems and leafy tops of the fennel, then finely slice the fennel into thin rounds and spread the slices over the arrugola.

Pour the lemon juice over the fennel and arrugola and drizzle with more olive oil and grind more pepper on top.

Shave the parmigiano with a potato peeler and cover the salad with the cheese, then serve.

Ken Calascione
La Cucina Eoliana e Siciliana