stitchincricket
Member
- Joined
- Jan 2, 2011
- Messages
- 54
1 medium fennel bulb, trimmed, cored, and very thinly sliced, top fronds reserved
1/2 cup(s) water
1/4 cup(s) white-wine or champagne vinegar
1/2 teaspoon(s) kosher salt
1/4 teaspoon(s) sugar
2 teaspoon(s) extra-virgin olive oil
Freshly ground pepper, to taste
Place sliced fennel, a few fronds from fennel tops, water, vinegar, salt, and sugar in a small bowl. Stir to dissolve salt and sugar. Cover and let stand in refrigerator for about 2 hours or up to overnight.
To serve, drain thoroughly and garland pickled fennel around a serving of Buttermilk Fresh Cheese. Drizzle olive oil and sprinkle pepper over cheese.
1/2 cup(s) water
1/4 cup(s) white-wine or champagne vinegar
1/2 teaspoon(s) kosher salt
1/4 teaspoon(s) sugar
2 teaspoon(s) extra-virgin olive oil
Freshly ground pepper, to taste
Place sliced fennel, a few fronds from fennel tops, water, vinegar, salt, and sugar in a small bowl. Stir to dissolve salt and sugar. Cover and let stand in refrigerator for about 2 hours or up to overnight.
To serve, drain thoroughly and garland pickled fennel around a serving of Buttermilk Fresh Cheese. Drizzle olive oil and sprinkle pepper over cheese.
