WeekendBase

Recipe found at www.luculliandelights.com. Absolute delight indeed.

I followed the recipe of Ilva only doubling the quantities. I will admit, I was amazed with delicate yet distinctive flavours. Definitely a recipe to remember!

INGREDIENTS:

• 3 grandi finocchi
• 6 filetti di acciuga
• 2 cucchiai di rosmarino fresco tritato
• 2 cucchiaini di miele
• 10 cucchiai olio d’oliva extra vergine
• Sale

• Patate
• Alloro
• Olio d’oliva
• Sale

METHOD:

Cut fennel into half and lay it in the baking tray. Mix rest of the ingredients in a small bowl and pour over fennel halves.

Slice the potatoes about 3/4 of the way down. To prevent cutting all the way to the bottom, place the handle of a wooden spoon next to the potato. Insert bay leaves into each cut. Place the potatoes in the same baking tray, sprinkle with salt and olive oil.

Bake fennel and potatoes in 175 C for about 40 minutes or until golden and tender. Even though the anchovies topping looks a bit burned, it was not. It was simply delicious.

For a lunch time drink (non-alcoholic) I picked Ginger Beer

Evviva ginger, fennel and spuds!