Monday 23rd October 2017
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Serves 4
Preparation time: 5 minutes
Cooking Time: 2 minutes

Ingredients
12 slices Italian fennel salami (Finocchiona)
200g fresh broad beans (hulled)
150g Matured pecorino sardo (Sardinian ewes cheese)
100g wild rocket

For the vinaigrette:
1 tablespoon of chopped fresh lovage
1 spring onion – sliced
1 teaspoon borage honey
75ml lemon juice
150ml extra virgin olive oil
Salt and pepper to taste

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Finocchiona, broad beans and rocket salad with pecorino sardo and lovage vinaigrette

METHOD
Blanch the broad beans in a pan of boiling salted water for 2 minutes. Drain and pass the beans in iced water for 5 minutes, then peel them and set aside.

Meanwhile place all the ingredients for the vinaigrette apart from the oil in a blender and puree. Add the oil and season.

To serve, roll the finocchiona, toss the broad beans and rocket with the vinaigrette and slice the pecorino cheese.

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