IGP FENNEL CONSORTIUM
OF ISOLA CAPO RIZZUTO
Piazza Maria Montessori, 19/22
88900 CROTONE – Italy
VAT 03927340798
T. +39 0962965343
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Appetizer
“Pythagoras' painting”
Initiative funded by the EAFRD-RDP Calabria 2014/2022 - Measure 3 - Intervention 3.2.1 - CUP: J18H24000520003
CHEF ERCOLE VILLIRILLO
PROCEDURE
INGREDIENTS FOR 4 PEOPLE
1 Isola Capo Rizzuto fennel IGP
1 Calabrian red tomato
1 Tropea red onion
4 thin slices of goat cheese
4 marinated anchovies
1 focaccia
Extra virgin olive oil
Salt to taste
1 clove of garlic
Fresh basil
Fresh mint
Flavored bread
Take a large Isola Capo Rizzuto IGP fennel, clean it thoroughly and slice it very thinly to obtain carpaccio slices. Arrange them on a plate and marinate with extra virgin olive oil, a pinch of salt, a clove of garlic (whole or chopped as desired), a few fresh basil leaves, and a bit of mint. Let it marinate for at least 15–20 minutes. In the meantime, thinly slice a Calabrian red tomato, season it with a drizzle of extra virgin olive oil and a pinch of salt. Also slice a few thin rings of Tropea red onion. Prepare the rest of the ingredients: 4 thin slices of goat cheese and 4 marinated anchovies. Take a focaccia and divide it into 4 wedges.
Plating
On each wedge of focaccia arrange:
A base of 4 marinated Isola Capo Rizzuto IGP fennel carpaccio slices
A few slices of seasoned tomato
A slice of goat cheese
A marinated anchovy
Another 4 fennel carpaccio slices
A few thin rings of Tropea red onion
A bit of flavored bread (such as toasted breadcrumbs with herbs)
Bake everything for about 5 minutes in a preheated oven, just long enough to heat the focaccia well and slightly soften the ingredients.