Orange-braised fennel with ricotta salata and quinoa

Ingredients

For 1 serving

• Fennel300 g
• Fresh orange juice50 ml
• Black olives15 g
• Ricotta salata30 g
• Quinoa60 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: lactose

In season: October – April

Method

1. Bring a small pan of water to the boil. Rinse the quinoa well in a fine sieve, salt the water and cook it over medium heat for 15 minutes, until the grains are translucent; drain.
2. Meanwhile trim the fennel: remove the stalks and stringy outer layers, wash it and cut it into wedges about 2 cm thick, keeping a little core so they hold together.
3. Heat the extra virgin olive oil in a pan over medium heat and brown the wedges for 5 minutes, turning, until golden on both sides; season with salt.
4. Add the orange juice and a finger of water, cover and braise over low heat for 15 minutes, until the fennel is tender and the liquid has reduced to a syrupy glaze.
5. Add the black olives for the last 2 minutes.
6. Serve the fennel on the quinoa with its juices, finishing with grated ricotta salata and a grind of black pepper.