Serrano and Fenouil (Print Version)
# Ingredients:
→ Veggies and Cheese
01 -
100g feta cheese
02 -
6 small fennel bulbs
→ Cured Meats
03 -
6 slices of Serrano ham
→ Seasonings and Herbs
04 -
1 lemon
05 -
1/2 bunch of fresh basil
06 -
1 dl olive oil
07 -
1 tbsp pine nuts
08 -
Fine sea salt
09 -
Ground pepper
# Instructions:
01 -
Rinse the fennel bulbs and peel off the outer layer. Slice them thinly using a mandolin slicer, then toss them into a bowl filled with cold water and ice cubes.
02 -
Pop the pine nuts into an oven set to 160°C and let them brown lightly for 5 minutes.
03 -
Heat the olive oil gently on low heat, add the basil, then take it off the burner and let it steep.
04 -
Drain the fennel slices and gently pat them dry using a clean kitchen towel. Put them in a bowl and coat with the infused olive oil, freshly squeezed lemon juice, a pinch of salt, and some pepper. Stir to mix everything together nicely.
05 -
Lay the dressed fennel slices in a deep serving dish. Crumble the feta cheese over the top and layer on the Serrano ham. Sprinkle the toasted pine nuts across and finish with a few basil leaves for decoration.
# Notes:
01 -
To get the best taste, opt for fresh basil and high-quality olive oil.