SWEET FENNEL, COMBINED with salty, tangy feta cheese, olives, and capers, makes this a fragrant dish that holds up well—on a buffet table or in a covered dish held for late stragglers to dinner.
SERVES 4 TO 6
INGREDIENTS
- 1 medium-size fennel bulb, cut into matchsticks, stalks discarded, and feathery leaves chopped
- 1 medium-size red bell pepper, cut into matchsticks
- 1 shallot, thinly sliced
- 1 garlic clove, minced
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 1 pound orzo
- 2 medium-size ripe tomatoes, peeled, seeded, and chopped
- 4 ounces feta cheese, crumbled (about 1 cup)
- ¼ cup chopped brine-cured black olives, such as Kalamata
- ¼ cup chopped fresh parsley leaves
- 1 tablespoon capers, drained
INSTRUCTIONS
- Preheat the oven to 425°F.
- Combine the fennel bulb, bell pepper, shallot, and garlic in a 9 × 13-inch baking dish. Add 2 tablespoons of the oil and toss to coat. Season with salt and pepper to taste. Arrange in a shallow layer.
- Roast for 15 to 20 minutes, until the vegetables are lightly browned and tender, stirring once or twice for even cooking. Remove from the oven and reduce the temperature to 350°F.
- Meanwhile, cook the orzo in boiling salted water until al dente. Drain well.
- Add the orzo and remaining 1 tablespoon oil to the baking dish and toss to coat. Add the tomatoes, cheese, olives, parsley, capers, and 1 tablespoon of the chopped fennel leaves. Toss together. Taste and adjust the seasonings. Cover tightly with aluminum foil.
- Bake for 20 to 30 minutes, until the cheese is melted.
- Serve hot.
