Sea fennel—known as paccasassi in the local Ancona dialect—is an aromatic succulent plant traditionally eaten in the eastern Italian region of Marche. These sea-loving plants have tender stalks and delicate elongated leaves with a unique subtle marine flavor.
When tasting Rinci's pickled sea fennel for the first time, our resident recipe writer immediately thought of adding them to one of her favorite party bites: eggs with mayonnaise and trout roe. The delicate, briny flavor of the sea fennel pairs beautifully with the fruity salinity of the trout roe (plus, who doesn't love the perfect just-set jammy-yolked egg?). Serve a platter of these eye-catching eggs alongside glasses of bubbly and wait for the oohs and ahhs.
Recipe, food styling and photography by Asha Loupy
Bring a large pot of water to a boil over high heat. Gently lower the eggs into the water, reduce the heat to medium heat and boil the eggs for 7 1/2 minutes (this will result in a just-set, jammy yolk). While the eggs are cooking, prepare an ice bath in a large bowl. Drain the boiled eggs and immediately submerge them in the ice bath. Let the eggs cool in the ice bath for 15 minutes. Peel the cooled eggs and rinse off any bits of shell.
To assemble, halve the eggs lengthwise and arrange on a serving platter, yolk-side up. Top each egg with about a 1/2-3/4 teaspoon of mayonnaise. Garnish with a piece or two of sea fennel and 1/4-2 teaspoon of trout roe. Serve immediately.