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Ingredients
- 2 large fennel bulbs, green tops intact
- 4 tbsp extra virgin olive oil
- 3 anchovies
- Handful of breadcrumbs, not too fine
- Freshly cracked pepper
- 1/2 tbsp capers, rinsed well and patted dry
- 30g pecorino or parmesan cheese, shaved
- 1/4 cup young flat-leaf parsley
- Salt and pepper
Method
Trim fennel bulbs by discarding tough, external layers. Keep tender fronds from heads and soak in cold water. Wash bulbs well and cut into thin slices top to bottom. Bring a saucepan of salted water to the boil and plunge in fennel slices. Blanch for 2 minutes until tender. Drain and set aside to cool. Meanwhile, heat olive oil gently in a saucepan and add anchovies, stirring until dissolved. Add breadcrumbs and a pinch of pepper. Stir for a minute, add drained fennel slices and mix well. Take from heat and add capers, fennel tops, cheese and parsley. Season with salt and pepper, mix well and transfer to a serving plate.
