Shaved Fennel With Blood Oranges, Pomegranates & Pecorino

blood oranges
Mario Batalia presents a simple refreshing first course.
Recipe By: Mario Batalia
  • PrepN/A |
  • TotalN/A |
  • Serves 4


    • 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


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

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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