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A refreshing blend of fennel and tomato, the Damini brothers recommend using camone tomatoes for these canapés if you can find them. These Sardinian and Sicilian tomatoes develop a unique sweet and salty flavour that gives this dish the edge.
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Remove the tomato block from the freezer and wrap in a muslin cloth. Place in the fridge to defrost over a container to catch the tomato water. Keep it very cold so it remains a thick liquid
3
Place the fennel in a medium-sized saucepan and cover with water. Simmer over a medium heat until cooked
The only Michelin-starred butchers in Italy take the country’s best meat and use it to create simple, traditional dishes in their artisan shop and restaurant just outside Vicenza.
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Tomato water and fennel purée
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