MARKET DAY TESTIMONIALS AT THE GROCER - theitaliancookingclass.com

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Giuseppe is always out and about cooking and creating great meal ideas. Here are some more satisfied customers from another one of his popular cooking demonstrations at The Village Grocer Balgowlah! Check out our bonus recipes below!

FRIED FENNEL

INGREDIENTS:

1 x whole fennel
2 x tablespoons olive oil
salt to taste
red wine vinegar or raspberry vinegar
extra olive oil for dressing

METHOD:

-cut fennel and remove any dry outer layers
-cut fennel into thin slices
-heat olive oil in pan on high heat
-add sliced fennel and braise on one side till golden
-turn and repeat on other side
-remove fennel from pan and place on serving plate
-season with salt to taste
-drizzle with extra olive oil
-add red wine or raspberry vinegar over fennel
-enjoy as a complimenting side dish or mix it through a salad

FENNEL WITH ORANGE SALAD

INGREDIENTS:

4 x fennel roots/bulbs
2 x oranges or blood oranges
1 x teaspoon white vinegar
1 x teaspoon red wine vinegar
1 x teaspoon balsamic vinegar
4 x tablespoons olive oil

METHOD:

-cut fennel into small pieces and place into bowl
-cut oranges (away from skin) into small pieces add to bowl
-squeeze/extract any juice from the orange skins into the bowl
-season with salt to taste
-add oil and vinegars to bowl
-remove salad from bowl and arrange on serving plate
-add any remaining juice from the bowl, pouring on top of salad
-check again for seasoning and adjust if needed

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