Fennel with capers and olives from Essential Ottolenghi: A Collection (page 143) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    See recipe for verjuice substitutions.

  • 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.

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