- 12 Olive Sfilati
- 1 1 fresh fennel
- 2 tablespoons of extra virgin olive oil
- 1 small chili
- Lemon juice, salt and pepper
HOW TO PREPARE THEM
Chop and blend the raw fennel in a mixer, adding the chili and the oil to obtain a smooth and dense cream.
If you like, sprinkle some crushed rose pepper grains and the fennel's thin green leaves.
Put the fennel mousse in small tiny bowls and use Sfilati as dipping.