Roasted fennel with orange & crushed red pepper flakes from Gjelina: Cooking from Venice, California (page 157) by Travis Lett

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Notes about this recipe

  • john_0dr7c7 on June 12, 2026

    Absolutely delicious. Served it with pan roasted salmon and it was perfect. Didn't have blood or cara cara, so used grapefruit and used dry vermouth instead of wine. Turned out great

  • Astrid5555 on December 27, 2015

    This was delicious! Made as a side dish for a whole fish dish substituting Aleppo pepper for regular red pepper flakes which added a nice subtle smokiness. Even after the fennel was gone, guests could not stop spooning the leftover juices over everything. On a funny side note, forgot to decorate the dish with the orange segments, the cutting of which was the most time consuming part of the dish.

  • okcook on December 20, 2015

    This dish had a nice citrus note. The cooking directions were good. The fennel had a little bite. As the recipe notes, it is a good side for fish or seafood.

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