Finocchio alla griglia: roasted Florence fennel

lorence fennel's lovely anisey flavour goes perfect with fish but it is great in its own right just as well.


I pre-marinate it in an all-purpose mix I use for all vegetables that are going to get grilled or roasted. You will need to mix well:

• a tablespoonful of olive oil;
• a tablespoonful of aceto balsamico bianco;
  
• a pinch of unrefined sea salt;
• a pinch garlic powder;
• a pinch freshly ground black pepper.

Slice fennel, soak it in the marinade for a few minutes and roast on white-hot charcoals or griddle pan. Do not overcook, it should stay crunchy on the inside. Serve as a main or side dish or on top of mixed green salad.