*  Exported from  MasterCook II  *
 
             SHAVED FENNEL WITH BLOOD ORANGES, POMEGRANATES & PECORINO
 
 Recipe By     :MOLTO MARIO SHOW #MB5614
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        2  large         round bulbs of fennel, trimmed, -- rinsed and dried
                         Juice of 1 lemon
        4  tablespoons   extra virgin olive oil
        4  large         blood oranges, -- zest removed and set aside
        1                pomegranate, rind removed and -- seeds extracted
        8  ounces        hard pecorino -- (Sardo or Tuscan)
                         Salt and pepper
 
 
 Shave fennel on mandolin or slicer 1/32 thick into large metal mixing
 bowl. Toss with lemon juice and extra virgin olive oil and set aside in
 refrigerator.
 
 Remove pith and skin from orange, cut into segments and remove seeds,
 saving all juices. Toss segments into bowl with fennel, add pomegranates
 and toss gently to mix.
 
 Arrange 4 tall piles in 4 separate plates. Shave pecorino in long shards
 over top of each plate and serve.
 
 Yield: 4 servings
 
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