WQED mobile
menu
close menu

AVAILABLE AT SHOP WQED

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.
(click here for details)

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,

RETURN TO ALL RECIPES

FINOCCHIO AND OLIVE OIL DIP - NOTES

add your own note

This will be added to your recipes.

FINOCCHIO AND OLIVE OIL DIP - REVIEWS

Facebook

 


featured specials

  • Portraits for the Homefront: The Story of Elizabeth Black
    The poignant story unfolds as we explore Black’s lost art career, seek out elderly veterans who encountered Miss Black on the battlefield, and present to amazed and appreciative families portraits that never arrived.
  • Classical Crossroads
    Where classical music crosses paths with rock and roll, world music, folk music and jazz. Listen to interviews with people who make good music here.

featured specials

  • Portraits for the Homefront: The Story of Elizabeth Black
    The poignant story unfolds as we explore Black’s lost art career, seek out elderly veterans who encountered Miss Black on the battlefield, and present to amazed and appreciative families portraits that never arrived.
  • Classical Crossroads
    Where classical music crosses paths with rock and roll, world music, folk music and jazz. Listen to interviews with people who make good music here.