Coppa with fennel, apple and pumpkin-seed cream

AT A GLANCE

  • Serves 4 - 6 people

This makes a lovely first course or shared lunch dish. The pumpkin-seed dressing transforms the fennel salad into a rémoulade of sorts, which you could serve with just about any cold-cut or grilled meat.

  • 2 fennel bulbs, thinly sliced on a mandolin, fronds reserved
  • 2 Granny Smith apples, cut into matchsticks
  • ½ lemon
  • Sliced coppa, to serve
  • Extra-virgin olive oil, to serve
  • Pumpkin seed cream
  • 50 gm pumpkin seeds, plus extra, crushed, to serve
  • 1 tsp fennel seeds
  • 50 gm crème fraîche
  • Juice of 1 lemon
  • 1 tbsp finely grated parmesan
  • ½ tsp Dijon mustard
01   For pumpkin seed cream, dry-roast pumpkin seeds and fennel seeds until fragrant (1 minute), then set aside to cool. Transfer to a blender or spice grinder and blend until finely chopped (1 minute). Transfer to a bowl, add remaining ingredients and a little water, if necessary, to thin to a sour cream consistency. Season to taste and refrigerate until required.
02   Combine fennel and apple in a bowl and squeeze lemon over to taste, then season to taste with sea salt flakes. Add pumpkin seed cream, toss to combine and set aside.
03   To serve, arrange meat on a platter with apple and fennel slaw, scatter with crushed pumpkin seeds and fennel fronds, and drizzle with olive oil.

Topics:

PARMESAN, LUNCH, FENNEL, COPPA, AUTUMN, ITALIAN, PUMPKIN, FEATURE, APPLE

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

CLAIRE DELMAR

Drinking Suggestion:

RICH PINOT GRIS. , suggested by MAX ALLEN

FEATURED IN

April 2016

April 2016

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