Chargrilled Fennel Wedges with Roast Red Peppers
Chargrilling sweetens the fennel deliciously. Add to Verdura Mista or this versatile combination. The fronds add a fresh liquorice taste and the flowers a touch of anise.
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
1-2 fennel bulbs
extra virgin olive oil
3 roast red peppers, peeled, deseeded and sliced
1 tsp fennel seeds, slightly crushed and toasted
lots of fresh fennel fronds, coarsely chopped
fennel flowers, optional
12-18 black Kalamata or Nicoise olives
sea salt and freshly ground black pepper
Method
Heat a char-grill or grill pan over a high heat.
Trim the fennel bulbs and cut into 6 wedges. Alternatively, slice the fennel very thinly, 3mm, from top to bottom. Drizzle with extra virgin olive oil, season with sea salt and freshly ground pepper.
Cook the wedges or slices on the hot pan until golden and slightly caramelized on each side. Arrange on a platter interspersed with warm roasted red pepper slices. Scatter some freshly roasted and slightly crushed fennel seeds over the top. Toss. Sprinkle over the freshly chopped fennel fronds, a few fresh fennel flowers, if using, add some black olives, and serve as an accompaniment to a pan-grilled fish or pork chop, or just as a starter.
