The Cook In The Family: fruit

Showing posts with label fruit. Show all posts

Showing posts with label fruit. Show all posts

Tuesday, March 27, 2012

Fresh Fig Gelato

Generally, the recipe calls for 50-50 fruit to water, with about half a cup of sugar (depending on the sweetness of the fruit) and the juice of half a lemon.

Ingredients:
1 1/2 cups sugar
1 pint water
3 cups fresh black mission figs (other fruit purees can be substituted)
1 T nutra stabilizing powder (a soybean derivative)
juice of half a lemon

Preparing the gelato:
Peel the figs.

Combine the sugar, water, figs, lemon juice in a saucepan. Gently simmer for about 2 minutes. Remove the figs from the syrup and puree, either in a blender or with an immersion stick. Return the puree to the syrup and pour into a bowl over an ice bath to cool down. Chill thoroughly.

Stir in nutra stabilizing powder, whisking to dissolve completely. [The stabilizing powder prevents ice crystals from forming and helps ensure a smooth textured gelato.]

Process the puree in an ice cream maker according to the manufacturer's instructions. Freeze until ready to serve.

Wednesday, March 7, 2012

Balsamic and Fresh Strawberry Cocktail

Ingredients for the cocktail:
3 to 4 medium strawberries
1 ounce balsamic vinegar
2 ounces gin, such as Hendrick's
ice
foam

* * * * * *

Ingredients for the foam:
1/2 cup egg whites
1/2 cup elderflower liqueur, such as St. Germain
juice from 1 lime

Preparing the cocktail:
Muddle the strawberries with the balsamic vinegar, and then add the gin. Add ice and shake and strain into a rocks glass with ice. Top with foam.

Serves 1

* * * * *

Preparing the foam top:
Add the egg whites, liqueur and lime juice to a nitrous oxide cream charger (a cream charger, not a soda charger). Shake, then double charge with 2 nitrous oxide chargers.

Makes about 1 cup

Tuesday, February 21, 2012

Honey-Poached Peaches and Apricots

Serve with olive oil wafers.

Ingredients:
4 apricots
2 peaches
2 T white granulated sugar
2 T honey
1 drop orange flower water
2 T chopped pistachios

Optional: creme fraiche

Preparing the fruit:
Bring a large pot of water to the boil. With the point of a knife, make a cross in the bottom of the fruits. Plunge them into the boiling water for 1 minute. Remove and plunge into a bowl of ice cold water. Peel, pit, and slice onto a platter.

Put the sugar and honey in a saucepan with 1/2 cup water. Boil 5 minutes. Remove from the heat and add a few drops of orange flower water. Pour over the fruit, then scatter over the nuts. Serve with creme fraiche on the side.

Serves 4

Thursday, January 5, 2012

Gordon Ramsay's Pear and Rum Tatin

Ingredients:
pears, peeled, halved, seeded and cored
star anise
vanilla beans, slivered into faux pear cores
white granulated sugar
unsalted butter
rum
puff pastry
confectioners' sugar

vanilla ice cream

Preparing the tatin:
Preheat oven to 400 degrees F.

Place a vanilla bean shard where the core had been and a star anise into the seed cavity of each pear half. Turn the pears over and place puff pastry over the top where the skin had been. Set aside.

In a hot pan, sprinkle the white granulated sugar. Wait until it dissolves and just until it starts smoking, add the butter and swirl to melt, then the rum, and flame to burn off the alcohol.

Place the pears onto the caramel, sprinkle confectioners' sugar generously over the top of the puff pastry and place in the oven for 8 to 10 minutes.

Serves with vanilla ice cream.

Sunday, October 2, 2011

Fig-Almond Tart

Ingredients for the crust:
1 large egg yolk
1 T heavy cream
1 1/3 cups all purpose flour, plus more
6 T white granulated sugar
1/4 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, diced, plus more

* * * * * * *

Ingredients for the filling:
3/4 cup half-and-half
1/4 cup plus 2/3 cup white granulated sugar, divided
3 large eggs
1 T all purpose flour
1 teaspoon vanilla extract
1 3/4 cups (scant) slivered almonds
1/2 cup (1 stick) unsalted butter, room temperature
12 ounces fresh Mission figs (about 12 medium), stemmed and quartered

Preparing the crust:
Whisk egg yolk and cream in a small bowl. Mix 1 1/3 flour, sugar and salt in a stand mixer fitted with a paddle attachment.

Add 1 cup butter; mix on low speed until coarse meal forms. Add egg mixture. Blend just until moist clumps form. Gather into a ball, flatten into a disk, wrap in plastic and chill for 1 hour.

Butter a 10-inch diameter tart pan with a removable bottom. Roll out dough to 13-inch round on a lightly floured surface. Transfer to pan. Press onto bottom and up sides. Trim excess dough. Chill 30 minutes.

* * * * * *

Preparing the filling:
Bring half-and-half to a simmer in a small saucepan. Whisk 1/4 cup sugar, 1 egg, and flour in a small bowl. Gradually whisk in half-and-half. Return to saucepan. Whisk constantly over medium heat until mixture thickens and boils, about 3 minutes. Transfer to a small bowl. Stir in vanilla. Set over a bowl of ice water; stir pastry cream until cold. Remove from ice bath; set aside.

Finely grind almonds with 1/3 cup sugar in a food processor (do not grind to a paste). Using an electric mixer, beat butter and remaining 1/3 cup sugar in a large bowl until smooth. Add 2 eggs, 1 at a time, beating well between additions. Gradually beat in almond mixture, then 1/2 cup reserved pastry cream (reserve remaining cream for another use). Cover; chill until firm, about 4 hours.

Preheat oven to 375 degrees F. Spread filling over crust. Arrange figs, cut side up, in concentric circles over filling. Place tart on a rimmed baking sheet. Bake until filling in center is golden and set, about 1 hour 15 minutes. Let tart cool completely in pan on a wire rack.

Raspberry Vanilla Pastry Cream Tart

Ingredients:
1 cup milk
1/2 vanilla bean, halved lengthwise and seeds scraped
3 egg yolks
1/4 cup white granulated sugar
2 T flour
1 T framboise (raspberry liqueur)
1/4 cup heavy cream
1 pound fresh raspberries

one 9-inch baked cookie crust (your favorite recipe)

Preparing the tart:
Put the milk in a saucepan. Split the vanilla bean, scraping the seeds into the milk, then drop in the pot. Heat to a simmer, remove from heat, cover, and set to infuse 10 minutes.

In bowl using an electric mixer, beat the yolks with the sugar until pale. Beat in the flour. Pull the vanilla bean from the milk and whisk the milk gradually into the egg mixture. Pour back into the saucepan, bring to a boil, and cook 1 minute. Remove from the heat and stir in the framboise. Strain into a bowl, cover with plastic wrap, and set aside to cool. When chilled, whip the cream and gently fold it in.

Spread the pastry cream evenly in the base of the prepared cookie crust. Arrange the berries neatly over top.

Serves 8

Honey Tangerine Jello

Ingredients:
eight 2-gram sheets gelatin or 2 T powdered gelatin
4 cups fresh honey tangerine juice (12 to 15 tangerines)
zest of 1 honey tangerine
1/2 cup granulated white sugar
whipping cream, for serving
cookies, for serving

Preparing the jello:
If using gelatin sheets, soak them in a bowl of cold water for about 10 minutes, then squeeze out the excess water. If using powdered gelatin, mix it with the tangerine juice and let sit for 5 minutes.

Heat the tangerine juice, zest and sugar in a saucepan, stirring, until the mixture is warm and the sugar is dissolved. Remove from the heat and dissolve the gelatin in the juice mixture.

Pour into serving glasses or bowls. Refrigerate until set, about 4 hours.

Serve with whipped cream and cookies.

Serves 4 to 6

Friday, September 30, 2011

Buttermilk Biscuits

Ingredients:
3 cups flour
3 T sugar
4 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces or grated
1 cup buttermilk

Preparing the biscuits:
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Whisk the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl.
Using a food processor, pastry cutter, or your fingertips incorporate 3/4 cup chilled butter into the dry ingredients until the mixture resembles coarse meal.
Add the buttermilk and stir just until moistened. Using 1/2 cup dough for each biscuit, drop biscuits onto the prepared baking sheet, spacing mounds about 2-inches apart.

Bake the biscuits until they are golden brown on top, about 15 to 20 minutes or until a tester comes out clean. Serve the biscuits warm.

Variations:
Bacon, Cheddar and Chive: Add 7 slices of cooked and chopped bacon, 1 1/2 cups Cheddar cheese, and 1/4 cup chives to mixture after cutting in the butter. Serve with melted butter.

Blueberry with Lemon and Thyme: Combine 6 cups blueberries, 2/3 cup sugar, and 2 tablespoons water in large saucepan. Stir the mixture until softened and syrup coats spoon. Cover and chill. Add 1 tablepsoon grated lemon zest and 2 teaspoons chopped thyme leaves to the dry ingredients. Serve the lemon-thyme biscuits sliced horizontally with sweetened blueberries served alongside.

Strawberry Shortcake with Sweet Buttermilk Biscuits: Add an additional 2 tablespoons sugar to the dry ingredients. Brush the tops of the drop biscuits with heavy cream and top with turbinado sugar. Serve with 2 pounds sweetened strawberries and fresh whipped cream

Makes 12 biscuits

Thursday, September 8, 2011

Fresh Blueberry-Orange Marmalade

Ingredients:
8 medium oranges
4 lemons
2 cups fresh blueberries
6 cups sugar
2 pouches liquid fruit pectin

Preparing the marmalade:
Using a vegetable peeler, remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside.

Peel the remaining white part of the peel from the fruit and discard. Chop the fruit pulp, reserving any juice and set aside.

Place the zest and 1 1/2 cups water in a medium saucepan over high heat and bring to a boil. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally. Add the reserved fruit pulp and juice, cover and simmer on low heat for an additional 7 minutes. Add the blueberries and simmer for 3 more minutes.

Stir the sugar into the fruit in the saucepan. Bring the mixture to a full rolling boil and cook exactly 1 minute, stirring constantly. Stir in the pectin. Remove from the heat and skim off any foam with metal spoon.

Serve at room temperature.

Makes about 8 cups

Tuesday, August 30, 2011

Preserving Lemons

Ingredients:
2 lemons
2 T kosher salt
water

Preparing the preserved lemons:
Preheat oven to 250 degrees F.

Wash and dry the lemons. Cut each lemon into 6 wedges. Places wedges in a glass baking dish, sprinkle salt over the lemons and cover the lemons with water.

Place in oven for 3 hours.

Transfer lemons and cooking water into sterilized jars and refrigerate. They'll be fine for 6 months.

Tuesday, July 5, 2011

Vanilla Pound Cake With Black Cherry Sauce

Ingredients
nonstick baking spray
all purpose flour
1 cup (2 sticks) butter, softened
3 cups sugar
1 vanilla bean, split lengthwise and seeds scraped
6 large eggs, separated
3 cups cake flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1/2 cup sliced almonds

* * * * *

Ingredients for black cherry sauce:
2 T sugar
1 T cornstarch
1 teaspoon lime zest
1/2 cup black cherry juice
1 (12-ounce) package frozen dark sweet cherries

Preparing the vanilla pound cake:
Preheat the oven to 325 degrees F. Spray a 12 to 15-cup fluted pan with nonstick baking spray with flour.

In a large bowl, beat the butter and sugar at medium speed with an electric mixer until fluffy. Add the scraped vanilla bean seeds, beating until combined. Add the egg yolks, 1 at a time, beating well after each addition.

In a medium bowl, sift together the flour, baking soda, and salt. Gradually add to the butter mixture, alternately with the sour cream, beginning and ending with the flour mixture. Beat the egg whites at high speed with an electric mixer until foamy. Gently fold into the butter mixture. Spoon into the prepared pan. Sprinkle the almonds evenly over the top of the cake. Bake until a wooden pick inserted in the center comes out clean, 1 hour to 1 hour and 15 minutes. Let cool in the pan for 10 minutes. Remove from the pan, and cool completely on a wire rack. Serve with black cherry sauce.

* * * * *

Preparing black cherry sauce:
In a medium saucepan, combine the sugar, cornstarch, and lime zest. Stir in the black cherry juice, whisking until smooth. Add the cherries. Bring to a boil over medium heat, stirring frequently, until thickened, about 1 minute.. Remove from the heat and let cool.

Serves 8 to 10

Monday, June 27, 2011

Fresh Fruit And Fromage Blanc With Raspberry Sauce

Choose from:
ripe stone fruit such as peaches, nectarines, plums, or
berries such as raspberries and strawberries, or
citrus fruit such as oranges, cut in segments

* * * * * *

Ingredients for fromage blanc:
32 ounces fromage blanc
1/4 cup heavy cream
1/2 cup good honey
4 teaspoons pure vanilla extract
1/2 teaspoon freshly grated lemon zest
vanilla seeds scraped from 1 vanilla bean

* * * * * *

Ingredients for raspberry sauce:
1 half-pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam (12 ounces)
1 T framboise liqueur

Preparing the fromage blanc:
Stir the fromage blanc, cream, honey, vanilla extract, lemon zest, and vanilla seeds together in a medium bowl. Refrigerate until ready to use.

* * * * * *

Preparing the raspberry sauce:
Combine the raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, jam, and framboise into the bowl of a food processor fitted with the steel blade and process until very smooth. Chill.

* * * * * *

Assembling the dish:
Spoon the fromage blanc mixture into shallow bowls. Place the fruit artfully on top and drizzle the dessert with raspberry sauce. Serve with extra raspberry sauce on the side.

Serves 6 to 8

Friday, June 10, 2011

Grilled Fruits With Yogurt-Honey Dressing

Ingredients:
1 pineapple, cored and sliced into 8 rings
2 plums, cored and each cut into 8 wedges
vegetable oil, for brushing fruit
3/4 cup plain Greek yogurt
1/4 cup honey
1 T finely chopped mint leaves
1/4 cup pine nuts, toasted

Preparing grilled fruit and dressing:
Preheat grill to medium.

Lightly brush fruit with oil and place on the grill. Cook until pineapple and plums are nicely caramelized, turning once, about 8 to 10 minutes. Remove to a plate.

Whisk together yogurt, honey and mint. Place 2 rings and 4 wedges on each plate and drizzle with dressing. Garnish with pine nuts.

Serves 4

Grilled Figs With Goat Cheese And Prosciutto

Ingredients:
6 black mission figs, cut in half
1/2 cup balsamic vinegar, plus extra for dressing
crushed red pepper flakes, optional
12 slices prosciutto
1/2 log goat cheese
extra virgin olive oil
2 cups baby arugula
1/2 cup parmigiano-reggiano, shaved with a vegetable peeler
kosher salt

Preparing the figs:
Preheat the grill and run an oiled cloth over over the grate.

Drizzle each fig half with vinegar and fill each fig center with goat cheese. Sprinkle a couple flakes of crushed red pepper, if using, on top of the goat cheese and wrap each fig with a slice of prosciutto. Paint the outside of each fig very lightly with olive oil.

Put the figs on a cooler spot of the preheated grill. Grill the figs gently to cook the fig all the way through but to still get the char on the outside. Grill the figs on all sides so the prosciutto is starting to become crispy and the fig feels soft when squeezed, about 5 to 6 minutes.

While the figs are grilling, in a large bowl, toss the arugula with a little extra virgin olive oil, some balsamic vinegar and the parmigiano-reggiano. Taste, and add salt, if needed. Arrange on individual serving plates or a serving platter and top with the figs. Drizzle a couple of drops of balsamic on each fig and serve.

Serves 4

Thursday, June 9, 2011

Sour Cherry Pie

Ingredients:
10 1/3 cups pitted sour cherries
1 1/3 cups granulated sugar, plus more for sprinkling
5 T plus 1 teaspoon tapioca
1/2 cup melted unsalted butter
2 T plus 2 teaspoons lemon juice
1 teaspoon pure almond extract
1/8 teaspoon salt

dough for 4 pie shells

Preparing the pie:
Mix together the cherries, sugar, tapioca, butter, lemon juice, almond extract and salt. Transfer 2 rounds of pie dough to 2 (9-inch) pie tins. Divide the cherry mixture between the crusts. Cover the pies with the remaining 2 rounds of dough (in a lattice pattern, if desired). Sprinkle the pie crusts with water, and then the sugar. Chill the pie in the refrigerator at least 30 minutes before baking.

Preheat the oven to 475 degrees F.

Place the pies on baking sheets and transfer to the oven. Bake about 5 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the filling bubbles and the crust is golden brown, about 45 minutes. Cool the pies on wire rack at least 2 hours before slicing. Store at room temperature up to 2 days.

Makes two 2-crust 9-inch pies

Sunday, June 5, 2011

Shortcake For Berry Desserts

Ingredients for the shortcake:
2 cups flour
1 T baking powder
3 T sugar
dash salt
1/2 cup chilled butter, cut into 8 pieces
3/4 cup whipping cream, plus more for brushing tops
demarara sugar

Optional: 1 T grated orange zest

Preparing the shortcake:
Sift flour, baking powder, sugar and salt (and orange zest if using) into medium mixing bowl. eRubbing between fingers, or cutting with crossed knives or pastry cutter, work butter into dry ingredients until mixture forms consistency of cornmeal, with few larger lumps of butter left intact. Add half of cream and stir into dry ingredients with fork. Add remainder of cream, bit by bit, until mass forms that pulls cleanly away from bottom and sides of bowl. You may not use all of cream.

On lightly floured work space, quickly and lightly knead dough until smooth and cohesive. Gently roll out 1/2-inch thick. Cut out biscuits with 3-inch biscuit cutter, or lightly floured juice glass. Gather leftover dough together, knead again briefly and roll out again. Cut remaining biscuits.

Place biscuits on unbuttered baking sheet, brush with cream and sprinkle demarara sugar over top. Bake at 400 degrees F until light-brown and slightly crusty, about 10 to 15 minutes. Remove from oven and cool slightly before splitting and serving.

Makes 10 biscuits.

Monday, May 9, 2011

Almond Meringue Cake With Peaches

Ingredients for the meringue:
4 ounces ground almonds or hazelnuts
1 T cornstarch
1/2 cup plus 1 T sugar
4 egg whites

* * * * * *

Ingredients for the buttercream:
1/2 cup plus 2 tablespoons sugar
4 egg yolks
1 cup or 2 sticks butter, very soft
1 teaspoon vanilla extract

* * * * * *

Ingredients for the topping:
1 cup slivered almonds, toasted
6 peaches, sliced

Preparing the cake:
To make the cake: Preheat the oven to 275 degrees F.

Line 2 baking sheets with parchment and draw 2 (9-inch) circles.

In a small bowl, combine the ground almonds, cornstarch, and all but 2 tablespoons of the sugar. In a separate bowl, beat the whites to soft peaks, and then beat in the remaining sugar to make a stiff meringue. Fold in the almond mixture in 3 batches to combine thoroughly. Using a piping bag with a large tip, pipe the meringue onto the circles on the parchment. Bake until crisp and dry, about 1 1/2 hours.

* * * * * * *

Preparing the buttercream:
Heat the sugar with 1/3 cup plus 2 tablespoons water to dissolve, then boil to soft-ball stage, which is just before the syrup changes color (235 to 240 degrees F on a candy thermometer). Beat the egg yolks in a stand-up mixer, then, with the beaters running, quickly add the hot syrup in a thin stream. Continue beating until the mixture is cool and forms and thick mousse, about 5 minutes. Beat in the butter, gradually, and finally add the vanilla.

* * * * * * *

Assembling the cake:
Set a round of meringue on a serving plate. Spread over a quarter of the buttercream. Lay in a layer of sliced peaches. Spread the top layer with buttercream and set it on top of the first. Spread the remaining butter cream over the sides of the cake. Press the toasted almonds all around the sides. Arrange another layer of peach slices on top.

Sunday, April 24, 2011

Blueberry Goat Cheese Pie

Ingredients for crust:
2 cups all purpose flour
1/2 to 3/4 cups cold margarine
1 T sugar
pinch of salt
cold water

* * * * * * *

Ingredients for filling:
1/2 cup soft goat cheese
1/2 cup heavy cream
1 large egg
1/2 cup brown sugar
1/4 cup all purpose flour
pinch of salt
1 T finely chopped fresh basil
5 cups fresh blueberries

* * * * * * *

Ingredients for topping:
1 cup sliced almonds
1/2 cup sugar
1/3 cup melted margarine

* * * * * *

Variations: Dust blueberries with flour, add 2 T balsamic vinegar, bake at 400 degrees F for 1 hour, brush on 2 T melted apricot preserves over the top when it comes out of the oven

Preparing the crust:
Combine the flour, margarine, sugar, and salt in a large bowl. Work with your fingers gathering and crumbling until you have a crumbly mixture, about the size of peas.

In small amounts, slowly add cold water, gently incorporating by hand. As soon as the dough comes together in a ball, wrap in plastic wrap and chill for 30 minutes.

* * * * * *

Preparing the filling:
Mix the goat cheese, heavy cream, egg, sugar, flour, salt and basil together in a bowl. Add the blueberries and mix to desired texture.

* * * * * *

Preparing the topping:
Mix the almonds, sugar and margarine in bowl, set aside.

Preheat the oven to 350 degrees F. Roll out the dough and place in a 10-inch pie pan. Pour the filling into the crust and sprinkle the topping over the top. Bake 25 minutes, rotating at the pie halfway through.

Saturday, April 16, 2011

Strawberry Shortcake Biscuits

Ingredients:
3 cups flour
5 T sugar
4 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces or grated
1 cup buttermilk
heavy cream
turbinado sugar

Preparing the biscuits:
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

Whisk the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl.

Using a food processor, pastry cutter, or your fingertips incorporate 3/4 cup chilled butter into the dry ingredients until the mixture resembles coarse meal.
Add the buttermilk and stir just until moistened. Using 1/2 cup dough for each biscuit, drop biscuits onto the prepared baking sheet, spacing mounds about 2-inches apart.

Brush the tops of the drop biscuits with heavy cream and top with turbinado sugar.
Bake the biscuits until they are golden brown on top, about 15 to 20 minutes or until a tester comes out clean. Serve with 2 pounds sweetened strawberries and fresh whipped cream.

Makes 12 biscuits

Monday, April 11, 2011

Fig Tarts with Prosciutto

Ingredients:
3 cups all purpose flour
1/4 cup sugar
2 extra large eggs
12 T sweet unsalted butter, melted and liquid
12 ripe figs
8 ounces prosciutto di Parma, sliced paper thin
cracked black pepper
1 teaspoon fennel seeds
2 ounces extra virgin olive oil

Preparing the tarts:
Preheat the oven to 400 degrees F.

Butter a baking dish and set aside. On a pasta board, or large, clean, wooden cutting board, make a mound out of flour and make well in center, just like making fresh pasta. This can also be done in a large mixing bowl. Place the sugar, eggs, and melted butter into the well. Using a fork, mix the ingredients, bringing the walls of the flour into the well bit by bit, and forming a mass of dough.

Once the dough has come together, knead it for 1 minute until a medium ball has formed. Divide the dough into 4 equal pieces and roll each into a ball. Wrap each dough ball in plastic. Refrigerate the balls for 15 minutes so that the dough has a chance to rest.

Cut the figs into halves. Remove the pastry from the refrigerator and roll each piece into a 4- to 5-inch circle, about 1/4-inch thick. Carefully place the rounds in the prepared baking sheet. Arrange the fruit cut side up in the center of each pastry round. You can fold the tart edges in over the fruit to form a kind of shell, or else let the fruit come near the flat edges of the tarts, forming a flat, disk-like tart. Bake the tarts until the pastry is golden brown, about 20 to 22 minutes.

Remove the tarts from oven, lay 2 thin slices of prosciutto over each, and sprinkle them with cracked black pepper, fennel seeds and the extra virgin olive oil. Serve immediately.

Serves 4

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