Roasted Fennel, Cherry Tomatoes, Olives, and Garlic

Thanks to a superb recipe from Italicious, as adapted from Jamie Oliver, we had an excellent dinner tonight.  It featured the Roasted/Braised Fennel dish, plus leftover wild and sprouted brown rice pancakes, grilled tofu, Cavolo Nero, and a kick-ass Umbrian red wine.  Go to Italicious for the recipe.

Fennel 1

Roasted Fennel-4

Perticaia Rosso

full plate

The grilled tofu was a leftover from Saturday night’s dinner, using a peanut marinade.  To freshen it up a bit, I aded a teaspoonful of the best Ligurian pesto to each tofu cube.

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This entry was posted in Food, Uncategorized, Vegan, Wine. Bookmark the permalink.

2 Responses to Roasted Fennel, Cherry Tomatoes, Olives, and Garlic

  1. OMG that looks amazing! AND I LOVE PERTICAIA! Nice work, chef!

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