Cooking with Sby
La Svizzera in padella con finocchio e fagiolini

Italian meat lamb with fennel and beans

Hunger!
The solution: a quick recipe called "La Svizzera"! The fast kitchen. And this dish is ready in no time.

Cut the fennel into leaves, add the beans and dress with salt, pepper and olive oil.
Sprinkle the fresh minced beef with rosemary, form into loaves and fry briefly on both sides in the hot pan - that is, medium long, otherwise it is still very raw inside as seen in the video. But we wanted it that way, and it tasted excellent too.
Not to forget the smoky pepper rub over it, it gives the dish a special touch. Although in the Veneto, in the trattoria where the truck drivers stop briefly, rather the normal classic black pepper is used. We also added a little chili, because the spiciness sensitizes the taste buds (if it does not get too spicy!).

Maybe the sharpness also has something to do with Svizzera, I can not imagine otherwise. But maybe you know more about it.

1 kg lean beef
2 pieces of fennel
White beans
Olive oil
Salt from the WauWau salt mill
Chili from the grinder
Pepper from the mill
Rosemary

Freshly squeezed lemon juice

Durum wheat bread

Organic lemon pepper
Black organic pepper smoked
WauWau pepper mill Ben beech natural
WauWau HOT chili mill