Braised fennel with capers and olives from The Guardian by Yotam Ottolenghi

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Notes about this recipe

  • Recipe Notes

    You can leave out the ricotta for a vegan version.

  • Ganga108 on August 08, 2024

    Love this with capers and olives. The dish is a little of acid on acid on acid flavours so be careful with adding too much of any of the tart ingredients. Balance with sugar.

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