Roasted Fennel and Oranges - Finocchio Arrosto con Arance
Roasted Fennel and Oranges - Finocchio Arrosto con arance
Want a quick and delicious side dish? Wedges of fennel topped with thinly sliced oranges becomes a dish filled with a beautiful symphony of flavors when roasted to perfection in the wood-fired oven. Although absolutely delicious when eaten raw, fennel can be brought to a whole new level when roasted. Rediscover this wonderful white bulb that has an undertone of a slight hint of liquorish and give it a fair shot in your kitchen. Let's get started!
- 2 fennel bulbs sliced into wedges - reserve fronze
- 2 oranges - one cut into 1/4" slices, and one juiced
- 20-25 butter
- Olive oil
- 10 grams capers
- 15-20 grams bread crumbs
- Salt to taste
- 15 grams pine nuts
- Preheat the Mangiafuoco Home Gas Pizza Oven to 425°-450°F - 232°-218°C.
- Slice the fennel into wedges.
- Place the butter and a drizzle of olive oil into a preheated skillet.
- Fan the slices of fennel on the melted butter and the olive oil inside the pan.
- Place the skillet in the oven and allow the fennel to caramelize on one side. This will take about 6-8 minutes.
- Juice half an orange, and slice the other into thin slices of about 1/4" thickness.
- Remove the pan from the oven and flip the fennel, as shown in the video.
- Pour the orange juice into the skillet.
- Salt the fennel and sprinkle the breadcrumbs over the top.
- Add the capers (optional) and pine nuts.
- Place the orange slices over the fennel, and put the skillet back into the oven for an additional 7-10 minutes. For a nice caramelization, the orange slices can separately be placed into a preheated pan drizzled with olive oil to caramelize just one side. When just perfectly caramelized flip the slices and place them back over the fennel to finish roasting.
- Remove from the oven when the dish has turned a nice golden brown. Serve immediately! Enjoy!
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