Ruth Rogers' patate e finocchi da Lucca (roast potatoes and fennel from Lucca)

This is a spin on a family favourite. I discovered it online (on the Waitrose website of all places) I have now done it a couple of times and I think it beats the original.
Also if you have tried the original recipe and found that it burns, i think this may have the answer ... the thicker slices of potato and the fennel seem to cure that problem.
On both occasions I have served it alongside the River Cafe fillet of beef wrapped in coppa ... safe to say it has gone down pretty well!

Serves 6

Ingredients

2 fennel bulbs

750g waxy potatoes (such as charlotte), peeled and cut into 1cm slices

1 tsp fennel seeds

½ tsp chilli flakes or 1 fresh chilli, deseeded and finely chopped

1 red onion, finely sliced

2 garlic cloves, whole but lightly crushed

3 bay leaves

6 thyme sprigs

2 rosemary sprigs, leaves picked

100ml white wine

5 tbsp olive oil

Method

1. Preheat the oven to 200˚C, gas mark 6. Discard the outer layer of the fennel. Cut the bulbs into 1cm slices; reserve the fronds. Blanch in boiling, salted water for 5 minutes; drain and mix well with the remaining ingredients.

2. Spread everything about 2 slices deep in a roasting tin and cover tightly with foil; bake for 25 minutes. Uncover; turn the potatoes to slightly crush them. Bake for 30-40 minutes more, until crisp and golden on top. Scatter over the fronds to serve.

This recipe first appeared in Waitrose Kitchen magazine.

Comments

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