Something magical happens to fennel when you roast it with plenty of olive oil until it’s so tender, sweet and caramelised. Great as is or just that little bit better on a bed of whipped lemony ricotta, that’s topped with the fronds (use it all!) and the most delicious Agro Dolce (translating to ‘sweet-and-sour sauce’ in Italian) bursting with currants and pine nuts. Mop it up with some warmed focaccia and you got yourself an excellent side or share plate for your next intimate gathering.
Serves 4-6
Prep Time 5 Mins
Cook Time 40 Mins
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