For3 or 4 persons, depending on the size of the finocchio
FROM THE CLASSIC ITALIAN COOK BOOK BY MARCELLA HAZAN
October 2008
When finocchi is eaten alone, as it is here, neither vinegar nor lemon is used in the dressing.
-
1
medium squat, bulbous finocchio
-
Salt
-
Olive oil
-
Freshly ground pepper
-
Cut off the tops of the finocchio and remove any bruised, discolored, or wilted outside stalk.
-
Cut off about 1/8 inch or less from the base; then cut the finocchio horizontally into the thinnest possible slices. (The slices will be in the form of rings, some half, some whole.)
-
Wash the finocchi slices thoroughly in cold water, then dry them well in a towel. Toss in a salad bowl with salt, an abundant quantity of oil, and a liberal grinding of pepper.
Menu suggestions A salad of finocchio is ideal after any substantial meat dish and is especially appropriate after roast pork.
