Roasted Fennel with Beans and Almond Ricotta

Prepare the ingredients. This is what will end up on your plate – prepare the ingredients in advance so the work goes smoothly 🌿🍽️

Slice the fennel. Halve the fennel and, from the flat side, cut it into wedges approximately 2–3 cms wide, leaving a little bit of core so they roast evenly and don't fall apart.

Sear the fennel. Place the fennel on a cold skillet, set over medium heat, add a few drops of oil and sear for about 3 minutes on each side until it takes on a golden color.

Prepare the ricotta. While the fennel is searing, mix the ricotta in a bowl with half of the fresh or dried thyme leaves. Season with salt and pepper and optionally add a pinch of chili to taste.

Deglaze with wine. Pour the white wine into the pan with the seared fennel and let it reduce over medium heat to roughly one third of its volume.

Add the beans. Drain the beans in a colander, rinse the can and recycle it. Add the beans to the pan with the fennel and briefly warm them through.

Plate. Divide the beans among plates or bowls, top with the roasted fennel, add the seasoned ricotta and sprinkle with the remaining thyme leaves and almonds.

Serve. Garnish the dish with fine 'whiskers' of fennel and serve immediately 🧀✨