roasted fennel and tomato with white beans and fried rosemary
  • 2 tbl olive oil + ⅓ cup olive oil
  • 1 sprig of rosemary, 6-8 inches
  • 2 fennel bulbs, fronds removed but reserved to a ¼ cup
  • 2 pints of cherry tomatoes
  • ⅓ cup fresh oregano
  • 4 large garlic cloves, smashed
  • ¼ tsp red pepper flakes
  • 1 tsp kosher salt
  • 2 cans of cannellini beans, drained and rinsed
  • juice of ½ a lemon
  1. Preheat oven to 400 degrees. Heat olive oil in a large oven-proof skillet until shimmering. Add rosemary and fry until crisped on the sprig, 30 seconds to a minute. Set aside on a paper-towel lined plate and add remaining olive oil to the pan. Set pan aside.
  2. Slice fennel bulbs in half, and again into medium thick slices. Return skillet to heat and gradually warm olive oil to hot, but not smoking. Add sliced fennel bulb, sprinkle with a dash of salt, and slow cook until beginning to brown - 7-10 minutes.
  3. Cut any larger tomatoes in half, otherwise keep intact. Add tomatoes, oregano, garlic, red pepper flakes, and salt. Gently combine ingredients to mix together.
  4. Transfer the skillet to the oven and bake about 15 minutes, just until softened and tomatoes have burst. Add white beans and reserved fennel fronds, mix, and continue to cook an additional 5 minutes.
  5. Remove, cool slightly, and crumble fried rosemary on top to serve. Finish with lemon juice.
for a heartier edition, serve with polenta or bread.
recipe adapted from here
Recipe by the perpetual season at