Squids, prawns and fennel salad
- 1 fennel bulbs thinly sliced
- 3/4 sprigs wild fennel chopper
- 1 bunch chives, chopped
- leaves of 3/4 marjoram sprigs
- leaves of 2 fresh oregano sprigs
- 3 tbsp parsley, chopped
- 1 pinch chilli
- 500 g prawns, cleaned
- 700 gr small squids
- grated zest of 1 lemon
- juice of half a lemon
- 5 tbsp EVOO
- 1 tblsp BALSAMOSABA 3
- Traditional Balsamic Vinegar (BALSABAMO 12) to serve
In a bowl mix the fennel, al the aromatic herbs, chilli, lemon zest and juice, a pinch of salt, the BALSAMOSABA 3 and 2 tbsp extra-virgin olive oil. Set apart.
Keep some wild fennel apart from decoration.
In a second bowl mix prawns and squids with the remaining oil, warm a heavy frypan with a grooved frying surface.
Once hot, cook prawns and squids. Cut the squids in slices and add them, together with prawns to the fennel salad. Adjust seasoning.
Serve with drops of traditional balsamic vinegar 12 years (BALSABAMO 12).