this is heartily an innovation.

Made something out of leftovers tonight that unexpectedly smelled and tasted exactly like pepperoni pizza, and well...I'm pretty sure that's enough reason for me to want to make it again. I think I'd totally even serve this to a guest, probably over a short pasta like penne, and I'd betcha they'd be scratching their heads while they finished their plates. Hilly and/or Noodle, you should make this.

UPDATE: I just finished another batch, and its pepperoni pizzaness is still strange and wonderful, and completely the result of the green olives as far as I can determine. I can already tell I'm going to keep making this until I'm sick of it. At least as long as the Dirk has 75-cent fennel.

+++

roasted fennel gratin with tomato, almonds, green olives, smoked cheese.

+++

2 bulbs fennel, sliced 1/4-inch thick

2 cloves garlic, crushed

olive oil
a little salt

1 cup all-purpose homemade tomato sauce aka red sauce

1/2 cup smoked goat cheese, diced small

1/2 cup or more almonds, toasted, coarsely chopped

1/2 cup or more green olives, coarsely chopped

1 tbsp lemon zest, minced

pecorino or manchego, grated

black pepper, ground

salt, shaken


Combine fennel, garlic, and oil and roast uncovered in a 190C oven for 45 minutes to an hour, stirring every 15 minutes or so. You're looking for soft and caramelized.

Combine roasted fennel mixture with next 5 ingredients, stir to incorporate thoroughly. Taste for salt and pepper. Then, yeah, put this mixture back in the roasting pan, add a dusting or more of grated pecorino or manchego on top and bake for another 15 minutes or until the cheese is melted. Like I said, this would be great with penne or another short pasta, but we just ate it out of the pan.

+++