Burnt fennel and zucchini with Parmesan, lemon, and basil from Seven Fires: Grilling the Argentine Way by Francis Mallmann and Peter Kaminsky

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Accompaniments: Bife de chancho wrapped in prosciutto with sage

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

  • Frogcake on February 05, 2017

    Incredibly delicious and so simple to prepare. I served this as a side dish for the veal chops with breadcrumbs. My husband "burned" the seasoned fennel and zucchini on the barbecue. We loved the taste of the charred veg with the lemon, rind, and Parmesan. There weren't any leftovers - next time I would prepare more than I need and slice leftover charred veg for sandwiches.

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