For the salad topping: orange slices, pomegranate seeds, salt, olive oil, and fresh orange juice.
For the side dish: potatoes, sumac, za’atar, and olive oil.
Wash and trim all the vegetables. Place the carrots, fennel, whole garlic cloves, and halved clementines or mandarins in a baking dish. Season with salt, a little olive oil, and rosemary. Cover with aluminum foil and bake. When the vegetables are nearly done, check the ones that take longer to cook, such as the carrots. Remove the foil and return the tray to the oven briefly to let the vegetables brown slightly. Meanwhile, slice one orange (or half, depending on size). If the peel isn’t edible, remove it completely. Mix the slices with the juice of one orange, olive oil, salt, and pomegranate seeds. Pour this mixture—juice included—over the vegetables as soon as they come out of the oven. Serve the dish with boiled potatoes (cooked with the skin on, then peeled), cut into pieces and mixed with za’atar, sumac, and olive oil. |
1 fennel bulb
100 g dried split fava beans
Salt, fennel seeds, pepper and chili pepper
Wash the fava beans and bring them to a boil in water (the water should cover the beans by at least 4–5 cm).
When the water boils, lower the heat and let them simmer until the beans are soft and break or mash easily when stirred with a wooden spoon.
Add salt and the fennel, washed, trimmed and thinly sliced (set aside half a tablespoon of the sliced fennel), the chili pepper, and as much water as needed to obtain a soup that is more or less brothy according to your preference.
Let it cook for 30 minutes.
Add the pepper and serve with grilled polenta or with rice, pasta or other grains, along with the remaining sliced fennel.
For the rice, pasta or grains (your choice), cook them in another pot and add them at the end, or adjust the cooking time by adding the chosen ingredient to the soup before it finishes cooking, according to its required cooking time.
Note: serve with or without a drizzle of oil; the original recipe was fat-free, so oil is omitted.
Ingredients:
1–2 potatoes
1 fennel bulb
water or vegetable broth
3–4 tablespoons cooking cream / fresh cream (or full-fat milk)
smoked salmon
dill or fennel fronds
salt
1 tablespoon oil
Boil the potatoes and fennel in water or broth with salt. When done, blend the potatoes and fennel, adding enough broth to obtain a velouté with the consistency you prefer, more or less liquid.
Add the cream and the oil.
Pour the velouté into a bowl and place the smoked salmon, cut into thin strips, on top. Finish with fresh dill or fennel fronds (just to decorate the dish).
1 potato
2 slices of fennel
1/2 zucchini
50 g gorgonzola
coarse salt
oil for brushing
Slice the potato very thinly and place everything on a baking tray lined with parchment paper in the oven preheated to the maximum temperature (fennel slices, potato slices, and zucchini slices brushed with oil and sprinkled with coarse salt). In just a few minutes they are already cooked.
Place one cooked slice of fennel in an oven-safe dish, then layer the potato and zucchini slices on top with a little gorgonzola between them and a piece of cheese on top. Bake in the hot oven for a couple of minutes, just enough to melt the cheese.
Ingredients:
oranges
fennel
oil (olive oil)
salt and pepper
Peel the oranges and cut them into segments “à vif” (but cutting them into cubes or small pieces is fine too). Clean the fennel (wash it and remove the tougher outer leaves), cut it in half lengthwise, then slice each half thinly. Arrange the fennel slices and the orange pieces (or slices) on a serving plate. Season with salt, pepper, and oil.
