A super simple side dish using white wine which goes well both with fish or meat.
This is one of my favourite early spring salads and a good way to say farewell to two great winter products- fennel and blood oranges.
Although this recipe originated in Sicily, my family has adopted it long ago with great pleasure- it's a perfect blend of sweet and salty flavours, with a "kick" of licorice taste provided by the fennel..all tied together but a generous amount of Extra Virgin!
In Tuscany, especially at dinner time, you will almost always find on the table a classic favourite: pinzimonio.
Eating vegetable crudite’ doesn’t get easier than this