Fennel

fennel bulb • grapefruit segments • Fresh spinach, as desired • smoked salmon (80 grams)

canned chickpeas, drained (about 240 grams) • tomatoes (about 130 grams) • small fennel bulbs, cleaned • Parmesan cheese (about 60 grams) • pitted green olives • fresh basil leaves • Extra-virgin olive oil, • Salt • dried oregano • Mixing • Cutting board • Knife

fennel bulbs • orange • smoked salmon • extra virgin olive oil • salt • black pepper • dill

For the pici: • all-purpose flour (about 500 grams) • water (about 250 ml) • extra-virgin olive oil • salt • mixed ground meat (about 500 grams) • fennel sausages • red wine (about 120 ml) • onion • carrot • celery stalk • Bay leaves, •

tagliatelle (400 g) • ground meat (300 g) • smoked bacon, finely chopped (100 g) • mushrooms (150 g) • saffron • dry white wine (about 60 ml) • shallots • small bunch wild fennel greens • Extra virgin olive oil • Salt and pepper • Red pepper flakes (optional)

arugula (about 300 grams) • Fuyu persimmon • fennel bulb • organic orange • lemon juice • Salt, to taste • Black pepper, to taste • mixed seeds (such as sunflower, pumpkin, or chia) • Olive oil, to taste

organic fennel bulb • organic oranges • Anchovies in oil, to taste • Organic spring onion • Black olives, to taste

dried chickpeas (about 70 grams) • bay leaf • fennel bulbs, only the tender core (about 200-250 grams) • orange • small red onion • pitted black olives (such as Leccino or Kalamata) • extra-virgin olive oil • Salt, to taste

oranges • small fennel bulbs • arugula • bresaola strips (100 g) • Salt, to taste • Extra virgin olive oil, to taste • Lemon juice

fennel bulb • feta cheese (150 g) • green apple • lemon • olive oil • salt • freshly ground black pepper

swordfish steaks • blood oranges • fennel bulb • mixed salad greens (about 100 grams) • pitted black olives • Olive oil, • Vinegar, • Salt, • Semolina flour, • Vegetable oil for frying,

fennel bulb • celery stalk

large head of white celery • large fennel bulbs • medium onion • Coarse salt, to taste • Black pepper, to taste • water (about 300 grams) • extra virgin olive oil (13 grams) • (about 2 tablespoons) dry white wine • Seeds of your choice for garnish (optional)

medium fennel bulbs • light olive oil • freshly grated ginger (about 1 cm) • water (60 ml) • soy sauce • sesame seeds • Salt, to taste (use sparingly) • cutting board and sharp knife • grater (for the ginger) • large nonstick skillet • lid • Store leftover sautéed fennel in an airtight container in the refrigerator for up to 2 days. Reheat quickly in a skillet or microwave

For the fennel cream: • fennel bulb (with plenty of fronds) • small potato • small onion • extra virgin olive oil • xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx • For the salsa verde: • anchovy fillets in oil • garlic clove • to taste fresh parsley • salt-packed capers • to taste day-old bread (use only the soft inside) •

fennel bulbs • oranges • walnuts • Extra virgin olive oil, • Salt, • Sichuan pepper, • orange (for juicing)

navel oranges • fennel bulbs • fresh green onions • black olives (about 50 grams) • Salt, to taste • Black pepper, to taste • Orange juice • Anchovies in oil, to taste

fennel bulb • orange • Salt and pepper, to taste • Extra virgin olive oil, to taste

fennel (about 300 g) • béchamel sauce (200 ml) • carrots • ricotta cheese • Grated Parmesan cheese, to sprinkle • walnuts • diced smoked ham (about 25 g) • medium pasta shells (about 400 g) • Olive oil, • Black pepper, • Breadcrumbs,

large fennel bulb • Navel oranges • eggs • Olive oil, salt, and pepper • Fennel fronds

smoked salmon (110 g) • fennel bulb • red radicchio (80 g) • cherry tomato • Spice mix • lemon • Strawberry balsamic glaze • Iodized salt • Black pepper • Extra virgin olive oil

risotto rice (about 150 grams) • small shrimp (about 150 grams) • fennel bulb • small carrot • celery stalk • small shallot • Vegetable broth, • Salt and pepper, to taste • Wild fennel fronds

smoked salmon with dill (or other smoked fish) (300 g) • mixed salad greens (80 g) • kumquats (Chinese mandarins) • fennel bulb • Pitted black olives • For the Citronette: • extra-virgin olive oil (90 ml) • lemon juice • Salt and pepper

large fennel bulbs • oranges • pitted black olives (about 100 grams) • Salt, pepper, and olive oil to taste • Optional: fennel pollen or ground fennel, to taste

fennel bulb • pear • walnuts • Lemon juice • Extra virgin olive oil • Freshly ground black pepper • Iodized salt

cooked chickpeas (about 300 grams) • egg • small crusty roll, crumbled • Salt, to taste • sweet paprika • curry powder • fresh fennel bulb • sweet oranges • mustard

large shrimp tails • garlic • white wine (60 ml) • pink grapefruits or oranges • fennel bulb • Extra-virgin olive oil, salt, and pepper, to taste • Sprinkle of chia seeds for garnish

orange • fennel bulb • small red onion (such as Tropea or other sweet red onion) • Fresh basil leaves, to taste • Extra virgin olive oil, to taste • Salt, to taste • Black pepper, to taste

fennel hearts, thinly sliced (about 250 grams) • escarole, cut into strips (about 150 grams) • small red onion, thinly sliced • pink grapefruit • avocado • shelled pistachios, roughly chopped (about 30 grams) • orange • lemon • maple syrup • extra virgin olive oil • Salt, to taste • Freshly ground black pepper, to taste

small fennel bulbs • medium oranges • pitted black olives • Pomegranate seeds, • Extra virgin olive oil, to taste