Salami with Fennel

Our tip: When using fennel, always use the tender fennel green, it gives the dishes a wonderful aroma!

Rinse the fennel, cut out the stalk from the inside, cut off the green and put to one side. Cut fennel into thin slices. Sprinkle slices with juice of one lemon (this will not turn it brown, it tastes fresh) and then turn it in flour on the other side (this will make it really crunchy). Heat 4 tbsp. olive oil in a frying pan and roast the slices on both sides until lightly brown.

Mix 2 tbsp. vinegar, salt, olive oil, pepper and sugar to make a marinade. Arrange salami slices on 2 plates, shape fennel on top, sprinkle with pecorino shavings and drizzle marinade.

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