Slow-roasted fennel develops a delicate sweetness and beautifully caramelised edges in this elegant seasonal dish. Served over a light, whipped ricotta and finished with a drizzle of sweet vincotto, it’s a lovely balance of creamy, fresh and gently sweet flavours.
Serves 4 as a side dish
3 fennel bulbs, trimmed (reserve a few fronds)
Extra virgin olive oil (EVOO)
250g ricotta
2 Tbsp Forvm Chardonnay vinegar
Calogiuri Vincotto originale
Preheat the oven to 200°C. Slice each fennel bulb in half from the stem side to the root. Then cut each half into 4 wedges, leaving some core on each so the wedges hold together; put in a bowl. Drizzle with EVOO; sprinkle with salt and pepper and toss to coat. Spread the fennel wedges out on an oven tray in a single layer. Roast for 30-35 minutes, flipping halfway through, until tender and caramelised at the edges.
Meanwhile, whip the ricotta with 2 Tbsp EVOO, vinegar and a little salt together in a food processor, then spread over a serving platter. Arrange the fennel on top; drizzle with Vincotto and scatter with reserved fennel fronds.
Recipe by Julie Le Clerc
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