Shaved Fennel With Blood Oranges, Pomegranates & Pecorino

* Exported from MasterCook II *

SHAVED FENNEL WITH BLOOD ORANGES, POMEGRANATES & PECORINO

Recipe By :MOLTO MARIO SHOW #MB5614
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
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2 large round bulbs of fennel, trimmed, -- rinsed and dried
Juice of 1 lemon
4 tablespoons extra virgin olive oil
4 large blood oranges, -- zest removed and set aside
1 pomegranate, rind removed and -- seeds extracted
8 ounces hard pecorino -- (Sardo or Tuscan)
Salt and pepper


Shave fennel on mandolin or slicer 1/32" thick into large metal mixing
bowl. Toss with lemon juice and extra virgin olive oil and set aside in
refrigerator.

Remove pith and skin from orange, cut into segments and remove seeds,
saving all juices. Toss segments into bowl with fennel, add pomegranates
and toss gently to mix.

Arrange 4 tall piles in 4 separate plates. Shave pecorino in long shards
over top of each plate and serve.

Yield: 4 servings

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