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Ingredientes
- 3 x Bulbs fresh fennel Salt and pepper
- 1/8 c. Balsamic vinegar
- 1/2 c. Extra virgin extra virgin olive oil
- 1/2 x Orange, Juice of
- 1/2 x Lemon, Juice of
Direcciones
- Slice fennel bulb 1/8-inch, use feathery leaves for garnish. Combine for a marinade: Balsamic vinegar, 1/4 c. extra virgin olive oil, juice of orange and lemon, salt and pepper. Place sliced fennel in marinade for 1 hour. Fry in pan with the remaining 1/4 c. extra virgin olive oil. Place 4 grilled fennel pcs on plate. Spoon 3 large Tbsp. of the D'Abrigini on top of grilled fennel. Garnish with feathery leaves of fennel.
- Yield: 8 to 10 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 10 servings | |
| Calories 114 | |
| Calories from Fat 96 | 84% |
| Total Fat 10.91g | 14% |
| Saturated Fat 1.49g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 27mg | 1% |
| Potassium 215mg | 6% |
| Total Carbs 4.37g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.52g | 0% |
| Protein 0.66g | 1% |
