Fennel, radish & mint with ricotta from Polpo: A Venetian Cookbook (of Sorts) (page 216) by Russell Norman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on April 05, 2015

    p. 216 – Lovely bright & crunchy salad, perfect little dish for a small plates meal. We had some friends coming for lunch and I’d planned on making Grilled Lamb Chops Scottaditi. I marinated the lamb in a lemon/mint/garlic/evoo mixture so the flavours married well with this dish. Like LN mentioned, the lemon is a real standout here it works beautifully with the earthy pungency of the radishes and really seemed to draw out the anisey flavour of the fennel. I had a little fresh basil leftover so I tossed that in as well. This is a real keeper. The ricotta at the bottom of the plate is a nice surprise and its creaminess adds a nice textural element to the dish. Another knockout dish from this book. My guests left with this recipe. I’m sure it will make many an appearance on our menus this summer. Photos here: http://chowhound.chow.com/topics/1009438?commentId=9511080#9511080

  • L.Nightshade on April 05, 2015

    Ricotta seasoned with salt, pepper, and a bit of olive oil is smeared onto each plate to create a “wide blob.” Thinly sliced radishes and fennel are tossed with mint, salt, pepper, olive oil, and lemon juice and plopped on the blob. That’s all there is to it! I loved the brightness of the shaved radish and fennel against the creamy ricotta; Mr. NS thought the tartness of of the lemon in the salad nicely contrasted and complemented the sweetness of the peas in the main dish. Yet another simple yet delightful dish.

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