{"id":11897,"date":"2015-10-02T10:23:58","date_gmt":"2015-10-02T08:23:58","guid":{"rendered":"http:\/\/test.theeatculture.com\/en\/?p=11897"},"modified":"2015-10-02T10:23:11","modified_gmt":"2015-10-02T08:23:11","slug":"autumn-salad-with-fennel-and-speck","status":"publish","type":"post","link":"https:\/\/test.theeatculture.com\/en\/autumn-salad-with-fennel-and-speck\/","title":{"rendered":"AUTUMN SALAD WITH FENNEL AND SPECK"},"content":{"rendered":"<p><strong><span style=\"font-weight: 400;\">\u201cWhat about a salad with fennel and bacon?\u201d And so, it was born\u2026 A weeping fridge, a cold that you just don\u2019t want going to market, a &#8220;What you\u2019re going to cook for dinner?&#8221;. Putting together three little things, and here it is: easy, speedy, done! The colors are changing outside the window, you want tastes, strong, smoky tastes, the smell of fireplace. You want to burrow under the covers at the first sound of the alarm, the cool breeze fills your room as soon as the window open. The fact is that the fall, in silence, arrived. Tiptoeing is also entered in the kitchen, in this salad that warms you.<\/span><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: right;\"><strong>Level of difficulty:<\/strong><em><strong><span style=\"font-weight: 400;\"> absent, it\u2019s a disarming ease<\/span><\/strong><br \/>\n<\/em><strong>Matching soundtrack:\u00a0<\/strong><em>Hanging On by\u00a0Ellie Gouding<\/em><\/p>\n<p>&nbsp;<\/p>\n<h5><\/h5>\n<h5><span style=\"font-weight: 400;\">INGREDIENTS\u00a0(serves 4)<\/span><\/h5>\n<ul>\n<li><span style=\"font-weight: 400;\">1 fennel per person (I recommend &#8220;early&#8221; fennels, small, sweet and crunchy)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">150 gr. of speck<\/span> <span style=\"font-weight: 400;\">(as I say you before, it\u2019s a typical food from Northern Italy- it\u2019s a smoked ham that has been seasoned, cured and air dried. You can replace it with bacon)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">80 gr. of walnuts<\/span><\/li>\n<li><strong><span style=\"font-weight: 400;\">Extra virgin olive oil, balsamic vinegar, salt, pepper q.s.<\/span><\/strong><\/li>\n<\/ul>\n<p><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/10\/Insalatina_2.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-11885\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/10\/Insalatina_2.jpg\" alt=\"Insalatina_2\" width=\"850\" height=\"634\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/10\/Insalatina_2.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/10\/Insalatina_2-300x223.jpg 300w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/10\/Insalatina_2-330x246.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/10\/Insalatina_2-690x514.jpg 690w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/10\/Insalatina_2-777x580.jpg 777w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<h5>PROCESS<\/h5>\n<p><strong><span style=\"font-weight: 400;\">The step that requires more skills, and with that I say it all, is slicing fennel. Wash them, dry, remove the ends and cut in half. Now, armed with a good knife, slice the fennels thinly, thinner than you can. This really will make a difference, it must be cut icing to marry well with the other ingredients both at consistency and flavor level \u2013 this will be changing much I assure you. Now I devote to serving plate and season with olive oil, salt, a little pepper and a few drops of balsamic vinegar.<\/span><\/strong><\/p>\n<p><strong><span style=\"font-weight: 400;\">Now is the turn of nuts, which are sear in the pan to release their flavor. Just a couple of minutes at most at low heat, in a non-stick pan. Once they\u2019re ready, fragmented with your fingers and then add to the fennels.<\/span><\/strong><\/p>\n<p><span style=\"font-weight: 400;\">In the same pan where you have previously blanched walnuts, saut\u00e9 the speck (or bacon) beforehand cut into strips with a little oil, until it becomes crispy. When it\u2019s ready pour it over the salad and mix all together. Healthy, light, tasty and ready to be served!<\/span><\/p>\n<p><strong><span style=\"font-weight: 400;\">I send you a kiss and I wish you a lovely weekend.<\/span><\/strong><\/p>\n<p><strong><span style=\"font-weight: 400;\"><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/10\/Insalatina_1.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-11887\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/10\/Insalatina_1.jpg\" alt=\"Insalatina_1\" width=\"850\" height=\"578\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/10\/Insalatina_1.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/10\/Insalatina_1-300x204.jpg 300w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/10\/Insalatina_1-330x224.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/10\/Insalatina_1-690x469.jpg 690w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/span><\/strong><\/p>\n<p><strong><span style=\"font-weight: 400;\"><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/10\/Insalatina_4.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-11889\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/10\/Insalatina_4.jpg\" alt=\"Insalatina_4\" width=\"850\" height=\"584\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/10\/Insalatina_4.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/10\/Insalatina_4-300x206.jpg 300w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/10\/Insalatina_4-330x226.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/10\/Insalatina_4-690x474.jpg 690w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/10\/Insalatina_4-844x580.jpg 844w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/span><\/strong><\/p>\n<p><em>Photography: Sara Cartelli.<br \/>\n<\/em><em>\u00a9 The Eat Culture.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u201cWhat about a salad with fennel and bacon?\u201d And so, it was born\u2026 A weeping fridge, a cold that you just don\u2019t want going&#8230;<\/p>\n","protected":false},"author":213,"featured_media":11892,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[909],"tags":[976,975,974],"_links":{"self":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/11897"}],"collection":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/users\/213"}],"replies":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/comments?post=11897"}],"version-history":[{"count":3,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/11897\/revisions"}],"predecessor-version":[{"id":11899,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/11897\/revisions\/11899"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/media\/11892"}],"wp:attachment":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/media?parent=11897"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/categories?post=11897"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/tags?post=11897"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}