finocchi marinati
for 6
6 bulbs fennel, with their green tops
Maldon salt and freshly ground black pepper
juice of 2 lemons
125 ml extra virgin olive oil
2 dried red chillies
Preheat the char-grill or griddle pan.
Cut off the tough outer parts of the fennel bulbs. Slice off the base root of each bulb. Keep the green parts of the fennel and finely chop. Cut the bulbs in 5 mm slices across to make thickish circles – these may fall apart a bit when you pick them up.
Carefully place the fennel slices on the grill and grill on both sides. Season with salt and pepper whilst grilling. They will take about 10 minutes.
Place the fennel slices on a warm plate. Pour over the lemon juice and drizzle with the extra virgin olive oil. Crumble over the dried chilli and scatter with the green fennel tops. Serve with bruschetta, olives and winter leaf salads.