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  • Author: Veronica Lavenia


  • 1 fennel bulb
  • Extra virgin olive oil (to taste)
  • Sea salt and freshly ground black pepper (to taste)
  • 2 ounces toasted sesame seeds
  • 2 ounces shaved Parmigiano Reggiano
  • Sicilian pistachios (chopped, to taste)


  1. Wash the fennel, remove the hard part of the core and cut into 4 pieces lengthwise (keeping the feet on the core). Slice, rinse and dry using a centrifuge salad spinner or just blot with a clean cloth.
  2. In a bowl, pour the oil, salt and pepper and toasted sesame seeds, whisk with a fork and let it sit for about 10 minutes.
  3. Pour in the fennel and stir.
  4. Add the grated Parmigiano flakes and pistachios and serve.
  • Category: Side
  • Cuisine: Italian
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