Crunchy fennel & ham (Print Version)
# Ingredients:
→ Veggies and Cheese
01 -
100g of feta
02 -
6 small fennel bulbs
→ Cured Meat
03 -
6 slices of Serrano ham
→ Seasonings and Herbs
04 -
Juice from 1 lemon
05 -
1 tablespoon of pine nuts
06 -
Gray fine salt
07 -
Freshly ground pepper
08 -
1/2 bunch of basil
09 -
1dl of olive oil
# Instructions:
01 -
In a preheated oven at 160°C, toast the pine nuts for about 5 minutes.
02 -
Clean the fennel bulbs and peel off the first layer. Slice them thin with a mandoline and immerse them in a bowl of cold water with ice.
03 -
Warm the olive oil over low heat, toss in the basil, then take it off the stove to let it infuse.
04 -
Drain the thin fennel slices and gently pat them dry with a clean cloth. Place them in a bowl, add the infused oil, lemon juice, salt, and pepper. Mix until every piece is coated.
05 -
In a deep dish, layer the seasoned fennel slices. Top with crumbled feta, Serrano ham slices, and the toasted pine nuts. Garnish with a few fresh basil leaves.
# Notes:
01 -
For the best taste, pick fresh basil and high-quality olive oil.