Insalata Di Finocchi Rucola E Prosciutto Di Parma

Ingredients

Two medium-sized fennel bulbs
Two bunches arugula
8 slices Prosciutto di Parma®
Two tablespoons extra virgin olive oil
One teaspoon lemon juice
salt
freshly ground black pepper
4 – 8 large green olives preserved in brine

How to make the Insalata Di Finocchi Rucola E Prosciutto Di Parma – Prosciutto di Parma ® Fennel and Arugola Salad:

Clean the fennel, removing the challenging bottom part and the first outer layer. Use a mandolin or truffle slicer to cut the fennel into skinny slices. Soak the fennel slices in a bowl of cold water for 1/2 hour. Clean and wash the arugula.

Arrange two slices of Prosciutto di Parma® on each plate, covering half the dish. Distribute the arugula to the other half of the container. Drain and pat dry the fennel and make a small mound on each plate over the arugula.

Mix the olive oil, lemon juice, and salt and pepper to taste. Pour over the salad as a dressing. Garnish with one or two large green olives.

Courtesy of Giuliano Bugialli

Serves 4

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Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.