Roasted Fennel on Whipped Ricotta with Agrodolce

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.

Lunch

Dinner

A Little Longer

Serves 4-6

Prep Time 5 Mins

Cook Time 40 Mins

Method

Fresh focaccia or sourdough

1
Preheat the oven to 200 degrees celsius. Carefully cut the fennel stalks off, then cut the bulbs lengthways into quarters, ensuring you keep the core in tact. Place onto a large non-stick baking tray with 2 tablespoons of olive oil, the water and a very good seasoning of salt and pepper. Gently toss, then cover with aluminium foil and place into the oven to roast for 25 minutes or until the bulbs have softened and started to colour. Remove the foil and place back into the oven until tender and all sides are golden and caramelised. Set aside to cool slightly.
2
Meanwhile, prepare the agro dolce by combining all ingredients in a small saucepan. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer until syrupy, stirring often (approximately 10 minutes).
3
Add the ricotta and lemon zest to a stand mixer (or handheld). Whip on a high speed whilst gently pouring in the remaining olive oil until you reach a thick and creamy consistency.
4
Assemble by spreading the whipped ricotta onto a large platter. Top with the fennel bulbs and agro dolce, then finish with the fennel fronds and a little extra olive oil, salt and pepper.