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Baked Fennel with Olive Oil and Lemon
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Baked Fennel with Olive Oil and Lemon
This is one of those very simple Italian vegetable dishes traditionally served before or after the main course. Try it as a side dish with grilled fish, or as a starter, topped with curls of parmesan.
- Preparation time: 10 minutes
- Cooking time: 25 mintues plus cooling
-
Total time:
35 mintues plus cooling
Ingredients
- Freshly ground pepper
- 4 fennel bulbs, trimmed and quartered
- 200ml dry white wine
- 1 lemon, juiced and zest grated
- 1 tbsp caster sugar
- Salt
- 4 tbsp olive oil
- 1 tbsp chopped black olives
- 2 tbsp finely chopped parsley
- 2 garlic cloves, finely chopped
- To finish
- Extra virgin olive oil
- Balsamic vinegar
Method
- Preheat the oven to 230¢ªC/gas 8, or as hot as it will go.
- Bring a pan of water to the boil. Drop in the fennel and blanch for 2 minutes. Drain then arrange in a gratin dish in a single layer. Pour in the wine and lemon juice, season with sugar, salt and pepper and trickle with the oil.
- Bake for about 20 minutes until the edges of the fennel are browned - the inside should retain a little bite. Sprinkle with the lemon zest, olives, parsley and garlic and return to the oven for another 5 minutes to blend the flavours. Cool to room temperature. Before serving, drizzle with a little extra virgin oil and a drop of balsamic vinegar (this is a chance to use one of the ferociously expensive but utterly delectable barrel-matured Tradizionales from Modena).
Comments
This recipe was first published in June 2001.
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