this is heartily an innovation.

Above: somewhere high above sea level in Sardinia.

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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.

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

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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 cup mozzarella, torn to fucking shreds

1/2 cup or more almonds, toasted, coarsely chopped (I do almost a cup)

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.

UPDATE: This is totally great with penne or another short pasta.

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