Monday, November 16, 2015

Florence fennel and asparagus with smoked scamorza


Great shopping yesterday at the Mercatino di Natale (Italian Christmas Market), and look at the beautiful vegetables from Aldo! I made pasta with eggplants last night, and I am planning a parmigiana for the rest (I have plenty and I love eggplants!)


Today I made asparagus (which I had already) and Florence fennels with smoked scamorza (from Il Casaro). To prepare the vegetables: I washed and quartered the fennel bulbs and passed them in butter, then I added a ladle of vegetable stock and cooked them slowly slowly, with the lid on, until soft. I used some of their juice to steam a bunch of asparagus, and then I cut the scamorza and put it on the hot pan for a couple of minutes, turning them after one minutes, just to soften and sizzle (but not melt). Serve with crusty bread!




And now for something completely different:
my soft cane orchids are in flowers! I had to share the photos :-). 





Photos and Recipes by Alessandra Zecchini ©

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