domenica 2 giugno 2013
2 bulbs of fennel, the stalks removed but the core intact, each bulb cut in 8 wedges, a part of the core in each wedge
extra-virgin olive oil
4 garlic cloves, halved lengthwise
freshly-ground black pepper
Kalamata olives (with the pits)
2 tufts of fresh mint (I used spearmint)
Preheat the oven to 425º. In a bowl, mix all the ingredients except the olives and the mint. Arrange on a cookie sheet. (You don't need to grease it, because the fennel is already coated with oil.) Roast for 15 minutes. Turn them with tongs. Roast for 10 minutes. Add the olives. Roast for 5 more minutes. (The cooking time is 30 minutes all together.) With a spatula transfer to a platter, add the mint, and Buon Appetito!