Shaved Fennel, Mushroom and Parmesan Salad

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Author: Alice Waters

A very tasty and striking salad – ALL WHITE!

Serves: 4

INGREDIENTS

2 small, fennel bulbs
3 large, white mushrooms
1/2 fresh lemon
Parmigiano Reggiano cheese
4 tablespoons, il Fustino Ascolana EVOO
salt and pepper

METHOD

  1. Wash and trim fennel bulbs – cut away feathery tops and root end. If you can only find large bulbs, remove the tough inner core on the root end. Save the fronds for decoration.
  2. Using a vegetable slicer or mandolin slicer, slice the fennel as thinly as possible and scatter over a plate or platter
  3. Drizzle with 2 tablespoons of olive oil and season with salt and pepper
  4. Shave mushrooms into paper thin slices and scatter over fennel
  5. Season with more salt and pepper, a squeeze of lemon juice and the remaining olive oil
  6. With a cheese slicer or vegetable peeler, shave about 30 thin slivers of Parmesan on top of the fennel and mushrooms. Do not toss!
  7. Using a scissors, decorate with chopped fennel fronds
  8. Serve immediately.

Olive Oil Ice Cream

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Serves: 8

INGREDIENTS

1 1/3 cups, whole milk
1/2 cup, granulated sugar
pinch, salt
6 large, eggs – beaten in a large bowl
1 cup, heavy cream
1/2 cup, il Fustino Ascolana extra virgin olive oil

METHOD

  1. Heat milk, sugar and salt in a medium-sized saucepan over medium heat, stirring occasionally, until warmed through
  2. Whisk in a bit of warm milk to beaten eggs to temper them
  3. Slowly add remaining milk mixture, whisking continuously so the eggs do not cook
  4. Pour mixture back into saucepan and heat, whisking continuously until the mixture thickens
  5. Pour the cream into a bowl and place a strainer on the top of the bowl
  6. Pour the egg mixture through the strainer and gently stir.
  7. Mix in the olive oil and let cool
  8. Prepare ice cream according to your ice cream maker’s instructions