Piña/hinojo

A recipe by Ferran Adrià, taken from A Day at elBulli
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Pineapple/fennel

Pineapple batons

1 x 650 g (1 lb 7 oz) pineapple

1. Slice off both ends of the pineapple and cut off the skin.

2. Cut into 40 5 x 1.2 cm (1/2 in) batons.

3. Refrigerate.

Pineapple infused with fennel and star anise

40 pineapple batons, previously prepared

1 handful fresh fennel fronds

5 star anise seeds

1. Wash the fennel thoroughly in cold water.

2. Put the fennel and star anise in a container.

3. Place the pineapple batons over the fennel and star anise, leaving space between them so that they will be completely infused with the aroma. Then cover the pineapple with another layer of fennel and star anise. 

4. Cover the container with an airtight lid and refrigerate for 7 hours.

FINISHING AND PRESENTATION

1. Just before serving, open the container and separate the pineapple batons.

2. Take some fennel sprigs from the container and fill 10 black bowls.

3. Arrange 4 pineapple batons in each bowl so that they nestle among the fennel and do not touch one another.

4. Finish by placing 3 star anise seeds between the fennel and the pineapple.

5. Serve on a slate accompanied by silver tweezers.

There is another version of this dish using peach instead of pineapple and fresh lavender instead of fresh fennel.

Cutlery:

Silver tweezers.

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