Fennel with escarole sauce

2_05228 FENNEL with ESCAROLE SAUCE INGREDIENTS for 4 PERSONS 2 fennel, a head of Escarole, 40 g of pitted black olives, 30 g of raspberries, a chilli, 40 ml of extra virgin olive oil, mustard, 5 g 10 ml of cider vinegar, 300 g of skimmed milk.

Remove the hard outer leaves to the fennel, cut the leaves and keep them aside for garnish.

Wash the fennel, dry them and cut them into thin slices.

Put the fennel in a bowl, toss with vinegar, mix well and let stand for 10 minutes.

Clean the Endive, wash, dry and cut into slices.

Wash and dry raspberries; clean the chili from home dampened paper, tritatelo after eliminating the seeds; Rinse the olives and dry them well.

Pour the milk and 500 ml of water in a pot, bring to a boil, plunge the Endive and lessatela for 15 minutes.

Drain the salad with a slotted spoon and shake it lightly until smooth cream, then pour into a bowl and let cool; Add 20 ml of oil, mustard and stir.

Spread the fennel slices on a plate, sprinkled with Escarole sauce, leaving a freeboard of at least 2 cm.

Get over the raspberries and the olives, season with pepper and garnish with fennel leaves.

Sprayed with the remaining oil and serve.