Ingredients
2 large round bulbs of fennel, trimmed, -- rinsed and driedJuice of 1 lemon
4 tablespoons extra virgin olive oil
4 large blood oranges, -- zest removed and set aside
1 pomegranate, rind removed and -- seeds extracted
8 ounces hard pecorino -- (Sardo or Tuscan)
Salt and pepper
Description
Mario Batalia Presents A Simple Refreshing First Course With Fennel, Olive Oil, Pecorino And Blood Oranges., Recipes From GourmetSleuth
Gourmet Sleuth
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