Roasted Fennel on Whipped Ricotta with Agrodolce - Brooke Kelly Nutrition
Something magical happens to fennel when you roast it with plenty of olive oil until it's so tender, sweet and caramelised. Great as is or just that little
Ingredients
- 6 small bulbs of fennel, plus it’s fronds reserved
- 4 tablespoons good quality robust extra virgin olive oil, plus extra
- 2 tablespoons water
- 300g full fat ricotta
- ½ teaspoon lemon zest
- Salt
- Pepper
- 2 tablespoons currants
- 2 tablespoons pine nuts
- 250ml red wine vinegar
- 100ml honey
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