Fusilli warm salad with fennel and apple
11.5 oz Barilla Fusilli
10 oz fennel, best with its fronds
1.8 fl oz extra virgin olive oil
Salt and white pepper, to taste
Cut the fennel in thin slices and put in a bowl.
Deseed the half pomegranate and add the arils to the vegetables.
Wash the apple, remove the core and cut in thin sticks, leave on the peel.
Dress the ingredients with some lemon juice.
In the meantime, cook the Fusilli in boiling salted water.
Drain and pour in the bowl, add the extra virgin olive oil and toss.
Grate some fresh ginger, adjust salt and pepper, if needed, and let the flavors blend together for some minutes, then serve.
Garnish / Tip: a curl of red apple peel, a tuft of fennel fronds. Add the pomegranate arils and the ginger (Fennel fronds are soft and full of flavor. Apple peel is a concentrate of beneficial substances – pomegranate / oil properties).