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Ingredientes
- 1 x Garlic clove
- 1/4 tsp Coarse sea salt
- 2 1/2 Tbsp. Lemon juice
- 2 x Lemon peel strip, chopped
- 1/8 tsp Fennel seeds crushed under a spoon or possibly in a mortar
- 5 Tbsp. Extra-virgin extra virgin olive oil
- 8 ounce Mushrooms, large, hard wiped clean Pepper
- 1 x Fennel bulb
- 1 Tbsp. Fennel greens, minced
- 1 Tbsp. Italian parsley, minced Salt
- 3 ounce Parmesan Reggiano, shaved into paper-thin slices
Direcciones
- Lb. THE GARLIC and the salt in a mortar till completely smooth. Stir in the lemon juice, lemon peel, fennel seeds and extra virgin olive oil to make a tart, lemony vinaigrette. Thinly slice the mushrooms, carefully dress them with a few Tbsp. of the vinaigrette, and season them with plenty of freshly grnd black pepper. Lay a damp kitchen towel or possibly a piece of plastic wrap directly over them to keep them from browning, and set aside for 1 hour to marinate. Trim the fennel bulb and cut it into quarters. Remove most of the core; then slice it lengthwise, very thinly, leaving the pcs joined together. Dress it with most of the remaining vinaigrette and half the herbs, and season with salt and pepper. Add in the rest of the herbs to the mushrooms. Layer the mushrooms, cheese and fennel on each plate and spoon the remaining vinaigrette over the top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 6 servings | |
| Calories 119 | |
| Calories from Fat 101 | 85% |
| Total Fat 11.44g | 14% |
| Saturated Fat 1.57g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 114mg | 5% |
| Potassium 247mg | 7% |
| Total Carbs 4.0g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.77g | 1% |
| Protein 1.56g | 2% |
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