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.


Ready to cook?

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