Braised Fennel, Sausage, Olives, & Mint

Directions Print

1. In a large sauté pan, brown the sausage using a spoon to break up any clumps to achieve an even browning. Once cooked, use a slotted spoon to transfer the sausage to a bowl and reserve the fat in the pan.
2. Remove the tops from the fennel and quarter the bulbs. Trim off most of the core but leave a small amount so the layer stays intact. Sear the quarters in the reserved sausage drippings.
3. Once the fennel is seared, deglaze with the wine and allow to cook until the alcohol aroma has gone away. Add 1 cup water, salt and pepper then cover cooking on low heat until the fennel is fork-tender.
4. Place the fennel on a plate. Sliver the olives and garnish on each fennel quarter. Sprinkle the browned sausage over the plate. Spoon over the ricotta cheese in small portions on the fennel. Remove the tops from the mint and place around the plate for the final garnish.