Grilled fennel & white anchovy skewers from Polpo: A Venetian Cookbook (of Sorts) (page 53) by Russell Norman

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Notes about this recipe

  • westminstr on March 08, 2017

    I made this dish by roasting the fennel at high heat in the oven. But for some reason it didn't wow me. I think it was the white anchovies themselves - I just didn't love the ones I ended up purchasing at WF, would have been better to get them at the Spanish market where they would have been better.

  • Breadcrumbs on May 24, 2015

    p. 53 - Well I finally managed to get my hands on some white anchovies and we couldn’t wait to try this lovely little cicheti. Needless to say RN didn’t disappoint and even the self-confessed anchovy-averse in the crowd were picking up seconds of this dish. I honestly didn’t expect to love this as much as I did, this really is an exceptional dish. A light and delicate appetizer that is well worth repeating. Photos here: http://chowhound.chow.com/topics/1009436?commentId=9575906#9575906

  • L.Nightshade on April 20, 2015

    Mr. NS grilled the fennel in a basket over a wood fire. I followed another chowhound's lead here by not using skewers, and also by using the fennel fronds along with the dill. My version was more like a tossed salad, rushed to the table, one in a series of dishes. The anchovies were in high demand, and I ended up reloading them atop the remaining fennel. No leftovers on this dish; another success.

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