Manali Unripe Peach And Chick Peas With Fennel Recipes

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PEACH AND FENNEL SALAD



Peach and Fennel Salad image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

3 ripe yellow peaches, pitted and cut into thin wedges
1/2 medium bulb fennel, thinly sliced on a mandoline
1/4 small red onion, thinly sliced on a mandoline
Extra-virgin olive oil, for drizzling
Juice of 1 lemon
Kosher salt and freshly ground black pepper
4 ounces thinly sliced beef bresola
4 big handfuls wild arugula

Steps:

  • Combine the peaches, fennel and onions in a medium bowl. Drizzle with olive oil and the lemon juice. Season with salt and pepper and toss with your hands.
  • Lay the slices of bresola on the edges of your serving platter and add the arugula to the center. Top the arugula with the peach-fennel mixture. Drizzle with more olive oil.
  • Serve the salad immediately after plating. It can't sit too long or the lemon juice will "cook" the bresola.

SPANISH NIBBLES: HOT OLIVES WITH CITRUS AND SPICE, MARCONA ALMONDS, PAPRIKA TOASTED CHICK PEAS



Spanish Nibbles: Hot Olives with Citrus and Spice, Marcona Almonds, Paprika Toasted Chick Peas image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 18m

Yield 8 servings

Number Of Ingredients 10

4 cups mixed good quality olives
3 to 4 strips orange peel
3 to 4 strips lemon peel
1 teaspoon crushed red chili pepper flakes
1 teaspoon fennel seeds, 1/3 palm full
2 to 3 tablespoons extra-virgin olive oil
2 cups Marcona almonds* or toasted peeled whole almonds (See Cook's Note)
2 (15-ounce) cans chickpeas, rinsed and drained
2 teaspoons smoked paprika
Salt and pepper

Steps:

  • Make a double layer pouch of foil for the olives. Add citrus peel, red pepper flakes and fennel seeds to olives then top with olive oil. Seal the pouch and shake it to distribute the spices and oil. Place in hot oven at any temperature or on outdoor grill to heat them through.
  • Place the almonds in a small decorative serving dish.
  • Place chickpeas in a medium skillet over medium heat and cook 15 minutes until crisp and dry. In the last 5 minutes, season the chick peas with paprika salt and pepper. If you season them up too soon, the paprika will blacken and become bitter. Place the cooked chick peas in a small serving bowl. Place the olives on a platter and cut the pouch open to expose them. Place the small serving dishes for nuts and peas on the platter alongside olives. Place a ramekin or other small cup out to collect olive pits.

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