By Sheilah Kaufman
I went to a Sicilian luncheon yesterday and fell in love with this dish that Paula, the speaker, prepared. She gave me her recipe and I am sharing it with you. Enjoy! Best made 24 hours ahead and reheated. To trim the bulb, sever it from the stalks, cut it in half vertically, and then remove the core by making a triangular incision in each half.
- 2 large fennel bulbs, quartered, thinly sliced, with tender, feathery leaves
- juice from one orange
- juice from one lemon
- 2 tbsp. fine nuts
- 2 tbsp. currants
- 1/2 cup unflavored bread crumbs
- 6 tbsp. olive oil
- 2 tsp. or more salt
- 1 tsp. finely ground black pepper
Preheat oven to 375°F.
Mix all the ingredients together in a large bowl.
Place mixture in an 8-inch pan and bake in the oven for 20 minutes.
Reduce the temperature to 300°F. Stir the ingredients, cover and bake for 20 more minutes.
Serve hot. Serves 6.
SHEILAH KAUFMAN - Recipes
A popular lecturer and expert on Mediterranean cooking and Jewish culinary history and traditions, Sheilah has been a guest speaker for The Library of Congress, The National Book Festival, Epcot’s Food and Wine Festival In addition, she is a popular lecturer for Jewish Federations, Hadassah, diplomatic groups, and Oasis, and has been a frequent guest on television and radio programs (including Martha Stewart Live) across the nation. Sheilah also does consulting and has developed recipes and served as a national spokesperson for a number of international companies. Visit Sheilah's website here!