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Shaved Fennel With Blood
Oranges, Pomegranates & Pecorino
Mario Batalia presents a simple refreshing first course.
blood oranges photo by:
gourmetsleuth.com
Serves: 4
I N G R E D I E N T S
2 large round bulbs of fennel, trimmed, --
rinsed and dried
Juice of 1 lemon
4 tablespoons extra virgin olive oil
4 large blood oranges, -- zest removed and
set aside
1 pomegranate, rind removed and -- seeds extracted
8 ounces hard pecorino -- (Sardo or Tuscan)
Salt and pepper
I N S T
R U C T I O N S
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.
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Learn More About
Blood Oranges
Recipes
Here is a selection of Blood Orange Recipes:
Blood Orange Margarita
Shaved Fennel With Blood Oranges,
Pomegranates & Pecorino
Jicama and Blood Orange Salad
More Blood
Orange Recipes from our web directory.
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