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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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FINOCCHIO AND OLIVE OIL DIP

From: Lillian Ricci
Primary category: Entrees

From the cookbook: Feast of the Seven Fishes   


INGREDIENTS:

2 large fennel bulbs
Olive oil
Salt
Crushed black pepper
DIRECTIONS:
Trim all the tough outer leaves from the fennel bulb. Scrape and wash the bulbs then cut each into 6 wedges. Prepare the dipping oil using olive oil salt and pepper.
Dip fennel into olive oil and serve as the finishing touch of your Christmas Eve feast to cleanse your palate. Remember, you need a total of 13 dishes!

ingredients(s): black pepper, fennel bulb,

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FINOCCHIO AND OLIVE OIL DIP - NOTES

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FINOCCHIO AND OLIVE OIL DIP - REVIEWS

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