Manali Unripe Peach And Chick Peas With Fennel Food

PEACH AND FENNEL SALAD

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.

OVEN-DRIED TOMATOES WITH FENNEL

Steps:

• Pre-heat oven to 150 degrees. Remove tomato stems and cut the tomatoes in half at the poles. Salt and pepper the cut sides then place tomatoes cut-side down on a rack in a broiler pan. Brush the tops (the skin side) liberally with olive oil, then add salt and pepper. Place tomatoes in oven. Cook slowly for 12 hours, brushing the skins with olive oil every 2 hours to prevent the skins from drying out. When done, let tomatoes come to room temperature. For the dressing: Put the vinegar in a bowl and slowly whisk in the extra virgin olive oil until the dressing thickens. Add the olives and the garlic clove. Season to taste with salt and pepper. Mix well and let stand for 1-2 hours. To serve: Place 3 tomato halves on each of 8 plates. Remove garlic from dressing and divide dressing among the plates, pouring over and around the tomatoes. Scatter the fennel strips on top of the tomatoes and finish with a touch of chervil.;

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

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.

SHRIMP, MANALE-STYLE

Steps:

• Heat all ingredients except the shrimp in a large saucepan and simmer for about 10 minutes. Set aside for flavors to blend.
• When ready to cook, add the shrimp and bring the mixture to a boil. Lower heat and slowly simmer, stirring often for 10-15 minutes.
• Serve in flat bowls with with sauce, crusty French or sour dough bread for dipping, icy cold beer and lots of napkins! This is an "eat with your fingers experience". Suck the juice from the shrimp and then peel & eat (or eat the shells if you're so inclined.).
• It really doesn't get much better than this!