Name: Fennel and courgette osso bucco with castelli gremolata and saffron couscous
Yield: Serve 4
Ingredients: 2 courgettes, cut into 5 cm thick slices on bias; 400 g tinned tomatoes, chopped; 50 g fresh white breadcrumbs; 4 heads of fennel, halved lengthways, fronds removed; salt and freshly ground black pepper; ½ teaspoon grated lemon zest; ½ garlic clove, crushed; 40 g unsalted butter, melted; 1 teaspoon saffron; 200 g couscous; 70 g raisins; 1 garlic clove, crushed; 30 g pine nuts, toasted; ½ teaspoon fennel seed; 2 tablespoons chopped fresh coriander; 250 ml good vegetable stock; 2 tablespoons freshly grated castelli vegetalia (parmesan-style cheese); 1 teaspoon tomato puree; 5 tablespoons orange juice; 12 black olives, stoned; 700 ml good vegetable stock; 100 g sunblush tomatoes, chopped; 1 onion, finely chopped; 90 ml olive oil

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

For me, fennel is one of the most underrated and underutilised vegetables there are. Usually partnered with fish, it makes great vegetarian dishes and this is one of my favourite ways to cook it.

Ingredients

90 ml olive oil
1 onion, finely chopped
1 garlic clove, crushed

Method

Preheat the oven to 200°C/400°F/gas mark 6. Heat the olive oil in a large frying pan, add the onion, garlic and fennel seed and cook until softened. Add the fennel and cook for

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Fennel and courgette osso bucco with castelli gremolata and saffron couscous

Ingredients

Method

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