Roasted Fennel with Cherry Tomatoes, Olives, Garlic and Olive Oil

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I never thought to boil fennel before roasting it, amazing what you can learn when you read cookbooks. I always read them, I have a lovely collection of cookbooks in both English and Italian and they are mixed up on the shelves in my kitchen, rarely put in any order, especially the 3 or 4 that I always open for inspiration or essential tips. This Jamie Oliver book is a new one my mother gave me for Christmas, I have to say I love his enthusiasm and his love of food, also how he doesn’t put a whole lot on presentation, but more on ingredients. No fuss. This fennel recipe was delicious, really delicious. The suggested boiling time for the fennel was a few minutes too long, but the effect was great and the flavor incredible, this will be a go to recipe for a delicious veggie side for many future dinners.

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Roasted Fennel with Cherry Tomatoes, Olives, Garlic and Olive Oil

from Happy Days with the Naked Chef, Jamie Oliver

  • 2 bulbs of fennel
  • 24 cherry tomatoes (I used our winter tomatoes)
  • 1 large handful of pitted black olives
  • 1 small handful of fresh thyme, leaves picked
  • 2 cloves of garlic, peeled and finely sliced
  • sea salt and freshly ground black pepper
  • extra virgin olive oil
  • 1 wineglass of white wine, vermouth or Pernod
  • 2 oats of butter

Remove the top feathery stalks from your fennel and slice them finely. Put them into a roasting pan. Cut your fennel bulbs in quarters, then cut the quarters in half. Put them into boiling, salted water and cook for 10 minutes (I think 5 works better, 10 made them a little mushy, I like a little crunch). While your fennel is cooking , preheat the oven to 425°F and pick all your cherry tomatoes. After 5 or 10 minutes remove the fennel with a slotted spoon and add to the roasting pan. Add your tomatoes to the fennel water for 45 seconds, to loosen the skins. Drain them and run a little cold water over them. Pinch or peel the skins away from the tomatoes, then add the tomatoes to the roasting pan. Add the olives, thyme  and garlic and season with salt and pepper. Drizzle with 2 glugs of olive oil and mix together. Try to arrange everything neatly so you have one layer. Add your wine and butter, breaking them up over the veg. Bake in the middle of the preheated oven for 30 minutes.

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One Year Ago: Risotto alla Zuppa di Pesce

Two Years Ago: Mure delle Pietre Secche

Five Years Ago: Gemelli with Tuna, Raisins, Pine Nuts & Capers & Salsicce e Friarielli

~ by italicious on February 28, 2014.

6 Responses to “Roasted Fennel with Cherry Tomatoes, Olives, Garlic and Olive Oil”

  1. Great dish! Thanks!

  2. The verdict is: Leave the skins on the tomatoes, unless they are very thick-skinned. Here’s my results: http://dgourmac.wordpress.com/2014/03/03/roasted-fennel-cherry-tomatoes-olives-and-garlic/

  3. […] to a superb recipe from Italicious, as adapted from Jamie Oliver, we had an excellent dinner tonight.  It featured the […]

  4. I will do a little of both and see if it’s worth the effort. Thanks.

  5. that was just my laziness! I think you could go either way, though I am sure that it is probably that much better without the skins.

  6. Looks and sounds great! Will certainly try it. The pictures seem to show skins still on the tomatoes; is that a change to your recipe after the fact?

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