Deviled chicken
Instructions
Clean the fennel, cut into wedges.
Wash, de-boned anchovies and let them melt in a pan with half a glass of olive oil.
Add the fennel, spray them with a tablespoon of vinegar in which you loose a bit of mustard, salt and pepper.
Cover and cook at very low heat.
Stir frequently and add water if necessary.
When cooked arrange the fennel on a serving dish.
Dilute broth with lemon juice filtered to colander, mix carefully and let thicken, then pour the sauce over the chicken wire that must be served hot.
Ingredients and dosing for 4 persons
- 4 fennel
- 4 salted anchovies
- 1 lemon
- 1 tablespoon of wine vinegar
- Bit 1 of mustard
- 1/2 cup of olive oil
- Salt
- Pepper