Fennel Stuffed with Salmon and Caper-berries

Ingredients for 4 people:

2 legs of fennel

200 g of fresh salmon

50 g of cucunci in sea salt

40 g of sliced ​​bread

1 orange with edible zest

1 red onion (about 100 g)

Cucunci grains to taste

Pantelleria oregano to taste

Pistachio grain q.b.

Extra virgin olive oil

Salt and pepper



Desalinate the cucunci in abundant cold water, in the meantime wash the fennel very well, removing the outer sheaths if damaged and keeping the beards, then divide them in two lengthwise and place them in the steamer basket, then steam cook them for 15/20 minutes or until soft.

Separately cut the onion into julienne strips and the salmon into cubes, combine the chopped bread in the bowl of the food processor, the fennel stalks kept aside, a spoonful of oil and blend everything until you obtain a coarse and slightly moist mixture, if necessary add a little more oil, pour the bread into a bowl and add the grated orange peel, a couple of teaspoons of cucunci grains and one of oregano and mix everything together.

Allow the fennel to cool slightly, now ready, then with the help of a small knife extract the internal sheaths thus obtaining four small bowls, apart from browning the onion with a drizzle of oil, when it is wilted, remove from the heat, add the salmon, the pulp some chopped fennel, the cucunci drained and cut into chunks, a little oregano, salt and pepper and mix everything well.

Fill the bowls with the salmon filling, sprinkle with the aromatic bread and chopped pistachios, finally put in the oven at 180° for about 20 minutes with the grill function in the last few minutes.

- Gianfranco Allari -



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