Fennel salad with salted sardines, unsalted capers and fresh mint.
INGREDIENTS (SERVES FOUR):
3 big Fennels
6 Agostino Recca Salted Sardines
20g Agostino Recca Unsalted Capers
Extra Virgin Olive Oil
Freshly ground Black Pepper
Fresh Lemon Juice
Wash the fennel, after removing the leaves and then cut into thin slices.
In a bowl pour the fennel, the chopped salted sardines, capers and fresh mint. Season with an emulsion of extra virgin olive oil, lemon juice and black pepper.
White wine Inzolia di Sicilia IGP 12% Vol.
Serve chilled at 8-10°C.