last update: June 18th 2013

Gourmet

Fulvio Pierangelini's recipe for Fennel and Orange Salad with Prawns

Fennel & Orange Salad with Prawns from Fulvio Pierangelini

by Cornelia Marioglou | May 25th 2012 | 10:53 am

We were recently able to join celebrated Italian chef Fulvio Pierangelini in the kitchen at Sicily's Verdura resort for a lesson on true Italian cuisine. The Michelin two-star chef in charge of the food at all international Rocco Forte hotels believes in sourcing his ingredients locally, which is why the stars of the menu were to be juicy oranges and aromatic tomatoes from right there in Sicily.

Before we started, Pierangelini reminded us that all kitchen work begins with the right preparation, which includes washing hands and putting on crisp white aprons. Once clean and looking professional, we followed along as the skilled chef showed us how to make two surprisingly simple and easy to prepare dishes, including a delicious tomato-based pasta with garlic and herbs. But what we enjoyed the most was the Fennel and Orange Salad with Prawns, a recipe we'd like to share with our readers...

Chef Fulvio Pierangelini of Rocco Forte hotels gives a cooking lesson at Sicily's Verdura resort

Fennel and Orange Salad with Prawns
Serves four

Ingredients:
2 fennel bulbs, including the greens
6 juicy oranges
12 king prawns
Extra virgin olive oil (we recommend Fulvio Pierangelini's product)
Salt and freshly ground pepper

Directions:
Peel and thinly slice three oranges, setting the slices aside in a little bowl. Squeeze the remaining three oranges, pouring the orange juice in a flameproof casserole dish. Put the casserole dish in the oven set at medium heat and leave it to reduce.

Prepare a bowl with cold water and ice. Cut the green from the fennel bulb and set it aside, then begin slicing the fennel in a food processor so that it is as thin as carpaccio. Place the slices in the cold water to keep them crunchy.

Next, clean the prawns and bring a large pot of water to a boil. Prepare four plates by arranging equal amounts of the thinly sliced fennel in the middle. Dip the prawns into the boiling water for ten seconds and arrange three of them on each of the plates on top of the fennel. Decorate with orange slices.

Remove the orange reduction from the oven and whisk olive oil into the casserole dish to create an emulsion (almost like a mayonnaise). Carefully salt and pepper to taste, then pour the dressing over the salad and garnish with the narrow strips of fennel green.

Get Chef Pierangelini's thoughts on creating the perfect dish in Cooking With Fulvio – Part I

Sections: Gourmet