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X Italian Vegetable and Side Dishes
Fennel Antipasto (with olive oil and lemon juice)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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Head of fennel
3 tablespoons olive oil
1 tablespoon lemon juice
Freshly ground pepper


"Wash a head of fennel, and soak in very cold water for two

or three hours to allow it to become crisp. Slice thinly, and pile on a dish. With it hand the above dressing, into which the fennel is dipped before eating. Mix well together and serve cold."


This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi.

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