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


2 large bulbs of fennel, tops trimmed

1 orange, valencia or naval

10 basil leaves, roughly chopped

4 tablespoons olive oil

Salt and pepper


  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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