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Yield: 4-6 servings

2 large Fennel Bulbs, cut into quarters

¼ cup Extra Virgin Olive Oil 

¼ cup Butter, cubed

1 tsp This Little Goat went to Morocco

1 tsp Kosher Salt

½ cup Golden Raisins 

¼ cup Toasted Pine Nuts

1 tsp Red Wine Vinegar

¼ cup Grated Parmesan 

2 Tbsp Mint, torn

Preheat oven to 350 degrees

Toss fennel bulbs in olive oil, salt and Morocco Spice. Place in a baking dish and sprinkle with cubed butter. Wrap tightly in foil and bake for an hour and half. 

Remove from oven and pull fennel out of juices. Add juice to a small pot with raisins and red wine vinegar. Simmer for 5 minutes until raisins plump. Add pine nuts and toss to coat. 

While raisins plump, sprinkle fennel with grated parmesan and broil until golden brown. 

To plate lay broiled fennel on a platter, drizzle with raisin and pine nut vin and garnish with mint.