insalata finocchi - Agostino Recca Conserve Alimentari_english

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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
Fresh Mint

Extra Virgin Olive Oil
Freshly ground Black Pepper
Fresh Lemon Juice

PREPARATION:

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.


SUGGESTED WINE
:

White wine Inzolia di Sicilia IGP 12% Vol.
Serve chilled at 8-10
°C.

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