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Finocchio Arrosto con Aranci
(roasted fennel with grilled oranges and basil)

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Ingredients

2 large bulbs of fennel, tops trimmed

1 orange, valencia or naval

10 basil leaves, roughly chopped

4 tablespoons olive oil

Salt and pepper

Directions

  1. Preheat oven to 450 degrees.
  2. Slice each fennel bulb into 10 wedges, each about an inch thick.
  3. Pour olive oil into a large sauté pan and add the fennel. Sprinkle with salt and pepper.
  4. Slice orange into ¼- inch slices and grill lightly on both sides (Note: If no grill is available, add oranges to fennel during the second roast).
  5. Roast fennel in oven for approximately 8 minutes or until nicely caramelized on one side. Flip each piece and roast for an additional 4-5 minutes (here is where you could add oranges). Remove from oven, toss with chopped basil and serve.
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