I Peccati di Ciacco Grilled Fennel and Smoked Fish Salad
Drain the liquid from the jar of the grilled fennel and set it aside.
Slice both the grilled fennel and the smoked fish into about 1-inch pieces and mix together in a bowl.
In another bowl, mix together the reserved fennel liquid,
balsamic vinegar, and extra virgin olive oil. Taste. You can add more extra virgin olive oil or white balsamic vinegar to adjust the balance to your own liking.
Pour the liquid in the bowl into the other bowl containing the fish-fennel mixture.
Serve immediately over the fresh greens with accompanying bread sticks.
I Peccati di Ciacco Grilled Fennel, Ham, and Cheese Baguette
- 1 jar Peccati di Ciacco Grilled Fennel
- One French Style Baguette
- 0.25 pounds roasted ham
- 0.25 pounds brie, sliced thin (can also used fontina)
Slice bread lenthwise. Cut into 4 even sandwich-sized pieces. Using the plastic in-jar strainer, drizzle the vinaigrette from the jar of fennel evenly on the bottom slice of each sandwich. Chop sliced fennel, if desired, and set aside.
Place 1-2 slices of ham on the bottom half of each sandwich. Top with cheese. Place grilled fennel pieces atop the cheese. Top with the remaining dry slice of bread. Press lightly with your hand and wrap each sandwich in wax paper, saran wrap or other similar wrap. Let sit about 30 minutes to allow the flavors to combine.
To serve warm: Unwrap the sandwiches and re-wrap in oven proof parchment paper. Place in a preheated oven at 350F for about 10-15 minutes.
Serve with Acetia Cattani Balsamic Jelly (Balsamina) on the side. YUM!
Ingredients: fennel, olive oil, salt, vinegar, white wine, parsley, garlic.
10 ounce glass jar