Orange and fennel seeds add a lovely aromatic note to peppery arugula, while thin slices of fennel and chopped hazelnuts provide a nice crunch.
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Wonderfully balanced, but dominant flavors. Generous servings. I slivered the fennel with a 1cm Cuisinart blade. Toasted hazelnuts were superb topping. It is time-consuming and would suit a simple meat dish.
I tried this on a whim for Valentine's day dinner...well worth it. This is a very tasty recipe which pairs so nicely with the seared scallops in herb butter, suggested in the daily emails. I will definately make this again.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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