Friday, October 26, 2018

Roasted Fennel with Charred Tomatoes, Olives, and Pecorino

By: The Food Hunter

Browsing the internet for a side dish, I ran across this fantastic recipe for Roasted Fennel with Charred Tomatoes, Olives, and Pecorino. The traditional Mediterranean flavors, of this easy-to-make dish, pair extremely well with most meats and fish. Try it...you won't be disappointed.


Roasted Fennel with Charred Tomatoes, Olives, and Pecorino
(The Food Network)

2 large bulbs fennel, quartered
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 ounce piece pecorino cheese
4 plum tomatoes, halved
1/3 cup pitted kalamata olives, halved
2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 375 degrees F. Nestle the fennel into a skillet, baking dish, or sheet pan so that it fits in one layer. Drizzle with the olive oil, turning to coat all sides. Season with salt and pepper, then finely grate half the pecorino cheese over the top. Roast until the fennel is fork-tender, about 45 minutes.

Place the tomatoes, cut-side up, on top of the fennel. Turn the oven to broil. Broil the tomatoes until slightly charred and warmed through, 6 to 8 minutes. Sprinkle the olives and crumble the remaining pecorino cheese over the top before serving. Garnish with the parsley.




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