https://www.copymethat.com/r/nPjx2ooTF/braised-fennel-with-capers-and-olives/
5243093
bOwxxhV
nPjx2ooTF
2024-04-18 19:48:46
Braised Fennel with Capers and Olives
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Ottolenghi (Plenty More)
Ingredients
- 4 medium fennel bulbs
- 3 tbsp olive oil, plus extra for drizzling
- Salt and black pepper
- 15 large whole garlic cloves, skin on
- 4 tbsp verjuice(or 4 tbsp lemon juice mixed with 2 tbsp red-wine vinegar)
- 1 medium tomato, cut into 1cm dice
- 250ml fresh vegetable stock
- 20g capers, drained
- 25g black wrinkly olives, pitted and chopped in half
- 1 tbsp chopped thyme leaves
- 2½ tsp caster sugar
- 100g ricotta
- 1 tsp grated lemon zest
- No, the 15 garlic cloves isn't a typo - once scorched, they add a mellowing sweetness to an otherwise piercingly sharp dressing. The ricotta isn't essential, if you'd rather keep this dairy-free, but it also helps balance the acidity. Serves four.
Steps
Directions at ottolenghi.co.uk
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