Mor­tadela WITH PIS­TA­CHIO PESTO & FEN­NEL

Food & Drink - - TRENDS -

Omit ar­ti­choke hearts and chili flakes. Us­ing a man­do­line, cut 12 thin, pretty slices of fen­nel from a quar­ter trimmed fen­nel bulb. Drape fen­nel on top of Mor­tadella. Gar­nish with fen­nel fronds.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.