Summary

Ingredients

• 400 g fennel, very finely diced
• Fennel - cut green and set aside
• salt
• 4 slices ciabatta
• 40 g butter
• 2 pinches saffron threads
• Pepper, freshly ground
• 40 g cheese, (pecorino)

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Instructions

1. Cook the fennel cubes in a little boiling salted water until firm to the bite, quench and drain.
2. Toast the bread slices until golden brown. Froth the butter with the saffron in a pan, toss the fennel in it over a mild heat for 2-3 minutes, season with plenty of salt + pepper. Spread the fennel on the bread slices, sprinkle with pecorino cheese and grill under the grill for about 1 minute. Sprinkle with the fennel greens and serve immediately.