Fennel with olive
Instructions
Clean the fennel and boil them in salted water.
Drain still al dente.
Chop a bunch of parsley with pitted green olives, artichokes and capers; place the mixture in a bowl and add the anchovy paste, 1 tablespoon vinegar, 5 oil and salt.
Mix well the sauce.
Cut the fennel in half, place them on a serving dish, irrorarli with the sauce and garnish with olives.
Ingredients and dosing for 4 persons
- 1000 g of tender fennel
- 50 g of green olives
- 50 g of black olives
- 1 tablespoon of pickled capers
- 3 artichokes in olive oil
- Parsley
- 1 tablespoon of anchovy paste
- 1 tablespoon of wine vinegar
- 5 tablespoons of olive oil
- Salt