This is one of those recipes that you make when you want to impress people and get them to start asking questions on how you made it. A lot of people may not be familiar with roasted grapes and you making this recipe for them may be the first time that they try them. Don't worry though, no one will be disappointed when they try this combination of ingredients that all pair well together. The grapes aren't the only star of this dish though, the fennel is delicious when roasted and who can forget the burrata, because who doesn't like burrata?
ROASTED GRAPES AND FENNEL WITH BURRATA AND TOASTED WALNUTS
Recipe by Mark Calaminici | Food Loves Company
100g or 1 cup chopped walnuts
2 tbsp fresh rosemary, chopped
1 tbsp unsalted butter
Salt, to taste
Freshly cracked pepper, to taste
800g or 1 ½ lbs red grapes, washed and removed from stems
2 tbsp. fresh thyme
2 tbsp. extra virgin olive oil
1 medium size fennel bulb, sliced into even pieces, save fennel fronds for garnish
Parmigiano-Reggiano, to taste, finely grated
250g Burrata, drained and set aside
Balsamic Glaze, to taste
Maldon salt, to taste, or good quality finishing salt
Sourdough bread, optional, toasted and as much as you like
1. Preheat oven to 425 degrees.
2. In a pan on medium heat, add butter and once melted add the walnuts and rosemary and season with salt and freshly cracked pepper. Mix and toss until the walnuts are toasted and have browned. Remove from pan and set aside to cool.
3. In a bowl add the grapes with 1 tbsp. of fresh thyme, 1 tbsp of extra virgin olive oil and season with salt and freshly cracked pepper. Mix to combine everything. In a separate bowl add fennel, 1 tbsp. of fresh thyme, 1 tbsp of extra virgin olive oil and season with salt and freshly cracked pepper. Mix to combine everything.
4. Place the grapes and fennel on two separate roasting pans lined with parchment paper. Separate the grapes and fennel to create some space for roasting. A crowded pan may steam rather then roast. The grapes may take less time then the fennel, this is why it’s easier to keep both separate when roasting. Place in the oven for about 30 minutes, depending on your oven and flip halfway through cooking. Just before removing the fennel, add as much Parmigiano-Reggiano as you like over top and then place back in the oven until the fennel is done. The grapes are done when they have shriveled up a bit, darkened and have become soft. The fennel is done when fork tender and has some browning.
5. Place the grapes and fennel on a plate, add the burrata in the middle and garnish with the walnut mixture, fennel fronds, balsamic glaze and good quality flaky salt. Enjoy
Until next time, ciao!