Fennel with whipped ricotta, pitted Peranzana olives, and kale chips

Fennel with whipped ricotta and kale chips is an original main course, combining the sweetness of fennel and the savoryness of ricotta to create a truly versatile dish that can be served as an appetizer, main course, or side dish. Here's our recipe.

CATEGORY
Second courses
DOSES
4
PREPARATION TIME
30 minutes
COOKING TIME
20 minutes
DIFFICULTY
Easy

Wash and cut the fennel into wedges so that each fennel bulb contains approximately 8 wedges, depending on its size.

Heat a pan, pour in the aromatic seasoning, add the garlic, and arrange the fennel wedges on top. Add the olives and season with salt, pepper, and cumin seeds. Brown the fennel on both sides until well-browned, about 15 minutes.

Next, wash the kale and remove the tough core. Arrange the leaves on a baking sheet lined with parchment paper and season with salt, pepper, and oil. Bake in a convection oven at 180°C (350°F) for about 15-20 minutes.

Meanwhile, place the ricotta, lemon juice and zest, basil extract, salt, and pepper into the bowl of a stand mixer. Whip the ricotta for a few minutes until creamy.

Spread the whipped ricotta on a serving platter, top with the fennel, olives, and kale chips. Finally, season with a drizzle of basil, a few grinds of pepper, and the cumin seeds.