Fennel, Shallot, and Harissa Confit — Cut the Fromage
Fennel, shallot, harissa, and a little bit of orange peel are slowly cooked in olive oil to create a soft, spreadable, and spicy confit.
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Ingredients
- 1 fennel bulb and stalks, fronds removed, sliced into half-inch pieces
- 2 shallots, cut in half length-wise
- 1 tablespoon harissa
- Peel of half an orange
- 1 cup olive oil, more as needed
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