IGP FENNEL CONSORTIUM
OF ISOLA CAPO RIZZUTO
Piazza Maria Montessori, 19/22
88900 CROTONE – Italy
VAT 03927340798
T. +39 0962965343
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Initiative funded by the EAFRD-RDP Calabria 2014/2022 - Measure 3 - Intervention 3.2.1 - CUP: J18H24000520003
“The Farmer's Basket”
CHEF ERCOLE VILLIRILLO
PROCEDURE
INGREDIENTS FOR 4 PEOPLE
2 Isola Capo Rizzuto IGP fennels
12 codfish meatballs
1 bottle of Calabrian tomato sauce
Fresh basil
Dried oregano
Grated Caciocavallo Silano
Extra virgin olive oil
Salt to taste
Preparation of codfish meatballs: Form the codfish meatballs using soaked and chopped cod, optionally mixed with breadcrumbs, garlic, parsley, and a pinch of salt. Heat a little extra virgin olive oil in a pan and cook the meatballs until golden brown. Add the Calabrian tomato sauce, oregano, and fresh basil. Simmer for 10-15 minutes, until the meatballs are well cooked and the sauce has blended.
Preparation of Isola Capo Rizzuto IGP fennel: Cut off the top part of the Isola Capo Rizzuto IGP fennel and blanch them in salted water for about 10 minutes, until they are slightly tender but still quite firm. Once drained and cooled, gently hollow out the core of the Isola Capo Rizzuto IGP fennel, creating a cavity to form little baskets. Keep the central part of the fennel, which can be used as a side dish or for other preparations.
Assembly of the baskets: Fill each Isola Capo Rizzuto IGP fennel "basket" with the codfish meatballs and tomato sauce, taking care not to overfill them to avoid spilling. Sprinkle generously with grated Caciocavallo Silano for a creamy and flavorful touch.
Cooking: Place the baskets on a baking tray and bake at 200°C for about 10 minutes, or until the cheese has melted and formed a golden crust on the surface.
Plating: Once ready, remove the baskets from the oven and cut them in half, thus creating 4 portions. Alternatively, if you prefer a more rustic plating, use a spoon to serve the meatballs with the tomato sauce and place the fennel as a side dish next to them.