Burnt Fennel and Zucchini With Parmesan, Lemon and Basil

4 small (5 ounces each) fennel bulbs, trimmed

½

cup extra-virgin olive oil

Coarse salt and freshly ground black pepper

4 zucchini (4 ounces each), trimmed

4 ounces Parmesan cheese, chipped into 1/2-inch shards

1 teaspoon minced lemon zest

2 tablespoons fresh lemon juice

½

cup fresh basil leaves

½

cup fresh oregano leaves

Cut the fennel bulbs lengthwise in half. With a sharp knife or mandoline, slice the fennel lengthwise into very thin slices (⅛

inch is ideal). Combine in a bowl with 3 tablespoons of the oil, and salt and pepper to taste.

Using a sharp knife or mandoline, cut the zucchini into rounds about 1/3-inch thick. Toss in a second bowl with 2 tablespoons of the olive oil, and salt and pepper to taste.

Heat a large cast-iron skillet over very high heat. When it is very hot, add half the fennel slices and cook for 2 to 3 minutes on the first side until well charred. Turn and cook on the other side until charred on the outside and tender within. Transfer to a wide serving bowl.

Char the zucchini slices in the same manner. Add to the fennel, and toss gently.

Add the Parmesan, lemon zest and juice, and toss. Slice the basil into very thin strips, and chop the oregano. Add the herbs to the bowl, and toss again. Check the seasoning, and drizzle with the remaining 3 tablespoons olive oil. Serve as an appetizer or a side dish.

Serves eight.

"Seven Fires: Grilling the Argentine Way" by Francis Mallmann (2009 Artisan)