| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food networ, Food6 |
2 |
servings |
INGREDIENTS
| 4 |
|
Fennel bulbs |
| 4 |
|
Fresh figs; cut in half |
| 1 |
|
Lemon; juice of |
| 4 |
tb |
Olive oil |
| 2 |
|
Whole garlic cloves |
| 1 |
tb |
Plain flour |
| 1 |
|
2 inch stick cinnamon |
| 2 |
|
Bay leaves |
| 2 |
|
Sticks rosemary |
|
|
Freshly ground rock salt and black pepper |
INSTRUCTIONS
Preheat oven to 230C/480F/gas 8.
Blanch fennel in boiling water for 30 minutes with a little rock salt and
the lemon juice. Once the fennel has been blanched, leave in the stock
until cool enough to handle.
With a knife cut each fennel bulb into 3 horizontal slices each. Season
with salt and pepper and dredge lightly with the plain flour.
In a frying pan heat up a tablespoon of olive oil and pan-fry the fennel
slices each side for 2-3 minutes. Place into an ovenproof dish or casserole
and add all the other ingredients including the remainder of the olive oil.
Place in the oven for 20 minutes and serve when ready.
This dish is best served warm with crunchy olive bread and a glass of
chilled red wine.
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