J and I received another sprouty present yesterday. More mustard, which is sitting pretty until it goes into another avocado salad; and fennel seed sprouts, which I´d never seen in my life and which are so gorgeous.
At first I didn´t quite know what to do with them (except munch them out of hand, which I did with gusto). Fennel isn´t very common in Spanish food, that I know of. I toyed with the idea of a Provençal fish soup, but it felt like too much work. And it was J who provided the anser. "That Sicilian pasta with sardines and fennel", he said. What a jewel of a man!
These shoots are tender little things, and I feel won´t stand up to actual heat. So what I did was mash a tin of sardines with some butter and lots of pepper and a dash of orange juice and the merest shaving of zest. This, spread on those Nordic dark crackers, and topped with fennel sprouts, made me feel utterly sophisticated and springlike and healthy and ready for anything.
I daresay thinly sliced fennel bulb might do the trick, but these little tendrils are so pretty, I´m almost tempted to start up a jar of sprouts myself. We´ll see. For now, I still have a few left, enough for another sandwich.
The illustration will be in next mont´s "Viajar" magazine.