The Ducksoup Cookbook; the wisdom of simple cooking

  Charred Fennel, Peas, Prosciutto & Percorino Serves 2 1 large fennel bulb, with fronds 400 g fresh peas in the pod 80 g sliced prosciutto j40 g pecorino Extra virgin olive oil  Juice 1/2 lemon Few fennel fronds, torn Salt and freshly ground black pepper Pick of the fronds from the fennel and set to one side.  Cut the fennel in half fro top to bottom, then lay the cut side on the board and cut each had half in lentghways again. but leaving the quarters joined at the door so the fennel holds together.  Place a heavy-based frying pan over a high hear, while you brush the fennel with oil and season with salt and pepper. With the pan is smoking, chargrill the fennel on all sides until slightly softened.  This should take about 4 minutes on each cut side. You want your fennel to still have a  good bite to it, you don't want it completely soft.   While the fennel is cooking, bring a large pan of slated water to the boil and have a bowl of ice water to hand.  Pod the peas and blanch for 1 minute, then refresh in the cold water.  Drain and tip into a bowl.  Once your fennel is cooked allow it to cool slightly and then mix in with the peas.  Tear over the fennel fronds (reserving a few to finish the dish) and add the lemon juice and some olive oil.  Drop the fennel and peas onto your serving plate and give it a gentle shake so that the fennel moves around the plate naturally.  Lay the prosciutto lives over the top and use a small knife or peeler to cut nuggets of pecorino to scatter over it.  Finish with salt and pepper, more olive oil and a sprinkling of fennel and dill fronds. 

 

Charred Fennel, Peas, Prosciutto & Percorino

Serves 2

1 large fennel bulb, with fronds

400 g fresh peas in the pod

80 g sliced prosciutto

j40 g pecorino

Extra virgin olive oil 

Juice 1/2 lemon

Few fennel fronds, torn

Salt and freshly ground black pepper

Pick of the fronds from the fennel and set to one side.  Cut the fennel in half fro top to bottom, then lay the cut side on the board and cut each had half in lentghways again. but leaving the quarters joined at the door so the fennel holds together. 

Place a heavy-based frying pan over a high hear, while you brush the fennel with oil and season with salt and pepper. With the pan is smoking, chargrill the fennel on all sides until slightly softened.  This should take about 4 minutes on each cut side. You want your fennel to still have a  good bite to it, you don't want it completely soft.  

While the fennel is cooking, bring a large pan of slated water to the boil and have a bowl of ice water to hand.  Pod the peas and blanch for 1 minute, then refresh in the cold water.  Drain and tip into a bowl.  Once your fennel is cooked allow it to cool slightly and then mix in with the peas.  Tear over the fennel fronds (reserving a few to finish the dish) and add the lemon juice and some olive oil. 

Drop the fennel and peas onto your serving plate and give it a gentle shake so that the fennel moves around the plate naturally.  Lay the prosciutto lives over the top and use a small knife or peeler to cut nuggets of pecorino to scatter over it.  Finish with salt and pepper, more olive oil and a sprinkling of fennel and dill fronds. 

 

 

 

clare lattin