*  Exported from  MasterCook II  *

            SHAVED FENNEL WITH BLOOD ORANGES, POMEGRANATES & PECORINO

Recipe By     :MOLTO MARIO SHOW #MB5614
Serving Size  :      Preparation Time :
Categories    :New Text Import

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       2  large         round bulbs of fennel, trimmed, -- rinsed and dried
                        Juice of 1 lemon
       4  tablespoons   extra virgin olive oil
       4  large         blood oranges, -- zest removed and set aside
       1                pomegranate, rind removed and -- seeds extracted
       8  ounces        hard pecorino -- (Sardo or Tuscan)
                        Salt and pepper


Shave fennel on mandolin or slicer 1/32" thick into large metal mixing
bowl. Toss with lemon juice and extra virgin olive oil and set aside in
refrigerator.

Remove pith and skin from orange, cut into segments and remove seeds,
saving all juices. Toss segments into bowl with fennel, add pomegranates
and toss gently to mix.

Arrange 4 tall piles in 4 separate plates. Shave pecorino in long shards
over top of each plate and serve.

Yield: 4 servings

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