to serve 2
- 150g PEMA wholegrain rye bread
- 1/4 red onion
- 20 ml white wine vinegar
- 4 red date-cherry tomatoes
- 1/4 red pepper
- 3 basil leaves
- 250 g fennel
- 50 g potatoes
- 100 ml milk
- 1 orange
- 30 g dill
- salt, pepper
- Extra Virgin Olive Oil (EVOO)
To begin, prepare the bread-salad ‘Panzanella’ which needs time to allow its flavour to develop. Cut the red onion into fine strips and place in a bowl of cold water.
Cut the tomatoes in half and place them in a larger bowl with the chopped red pepper, tear in the slices of bread, add the olive oil and vinegar together with a little black pepper. Allow to stand for at least half an hour before adding the onions and basil.
For the fennel-cream, cut the fennel into small pieces, keeping back about 50g for decoration, cut the potatoes into small cubes, add the milk with a pinch of salt and cook for about twenty minutes over a moderate heat. Puree the mixture with a blender.
Fillet and orange and cut into small pieces. Blanch the dill in salted water and pass it through a juicer adding a little olive oil to the sauce produced. Serve using all the pre-prepared components and decorate with the remaining fennel.