Pair this delicious Salume Beddu dish with http://www.chaumette.com/" target="_blank">Chaumette Vineyards & Winery's Chambourcin, 2009, and get other great food-and-wine pairing ideas from May's http://www.feaststl.com/this-months-feast/feature-articles/article_91d07c74-6b8c-11e0-82ea-001a4bcf6878.html" target="_blank">Local Wines feature.
- 4 bulbs fennel
- 1 large onion
- olive oil
- 1 lb Salsiccia Fiama
- preserved lemons, to taste, chopped into a paste
- 2 baguettes, sliced diagonally
- salt and freshly ground black pepper
| Preparation | Heat oven to 350ºF. Shave fennel and onion with a mandoline or wide vegetable peeler. Place vegetables in an ovenproof casserole and cover with olive oil. Cover dish with aluminum foil and place in the oven for an hour. Strain and keep oil for other uses.
Place sausages in a small pot and cover with water. Bring to a boil over high heat, then reduce heat to let simmer for 5 to 7 minutes. Remove sausages and discard water. When cool, slice sausages diagonally.
| To Assemble | Place a dollop, or desired amount, of preserved lemon paste onto a baguette slice and top with sausage slice and fennel confit. Repeat with remaining ingredients. Place assembled bruschetta on a baking sheet and bake 10 to12 minutes. Drizzle with fennel oil and season to taste with salt and pepper.