Fennel with capers and olives from Plenty More (page 143) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.131 in the US edition. See recipe for verjuice substitutions.

  • Ganga108 on March 01, 2022

    Ah fennel – the vegetable that says Summer to me, yet grows in Winter. It goes so well in crisp, light, lively salads, the sort that don’t seem to pair well with the cold, short, dark days of Winter. The trick of course, is to apply heat to the bulb, braising or sauteeing it into dishes suitable for Winter. This dish braises the fennel with salty capers and black olives, splashing it with verjuice before serving it with a little creamy feta and tangy lemon zest. Who else but Ottolenghi would put those flavours together? Just in case you are wondering, the 15 garlic cloves isn’t a typo – once scorched, they add a mellowing sweetness to an otherwise piercingly sharp dressing. Keep the ricotta in the dish if you can, it helps balance the acidity of the verjuice and other ingredients. Cut your fennel into quarters if the bulbs are huge.

  • dinnermints on September 25, 2020

    Update: still fabulous. Turned out a bit salty this time, but I also didn't serve it with the ricotta, which would have cut that a bit. Also, I don't have a vent hood over my oven, and this smoked up the kitchen/house quite a bit - would have to make it in advance if serving to guests.

  • finebec on September 22, 2018

    guest worthy. critical to slice to size indicated. best to find smaller fennel. and don't forget to turn on the vent over range.

  • anya_sf on September 03, 2018

    I also used the verjus substitute. Needed to braise the fennel for about 20 minutes, and had to add extra liquid, to become tender. Served as a side dish, so skipped the ricotta, but I imagine it would taste great. We enjoyed this dish.

  • dinnermints on February 28, 2016

    Great flavor, and lovely rustic-looking dish. I used high heat in my cast iron skillet to get the fennel slices good and browned. The ricotta was a delightful addition. I also used the verjuice substitution and found it worked well.

  • Nancy402 on November 15, 2014

    Very tasty. I used the suggested versus substitute and it gave a nice complexity to the sauce. Will make again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.