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Recipes
Shaved Fennel With Blood Oranges, Pomegranates & Pecorino
Shaved Fennel With Blood Oranges, Pomegranates & Pecorino
Shaved Fennel With Blood Oranges, Pomegranates & Pecorino
Mario Batalia presents a simple refreshing first course.
Recipe By:
Mario Batalia
Prep
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Serves
4
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Ingredients
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
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.
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