Stuffed fennel
Instructions
Clean the fennel, boil them in salted boiling water and drain slightly al dente.
Rattle off the olives and chopping finely with artichokes and capers.
Combine chopped anchovy paste, a little vinegar, oil, salt and chopped parsley.
Halve the fennel and garnish with the prepared sauce.
Ingredients and dosing for 4 persons
- 1000 g of tender fennel
- 50 g of green olives
- 1 tablespoon of pickled capers
- Parsley
- 50 g of black olives
- 3 artichokes in olive oil
- 1 teaspoon of anchovy paste
- Little of wine vinegar
- Olive oil
- Salt