Roasted Fennel with Orange Fennel Salami & Burrata
Sweet roasted fennel, crisped orange-fennel salami, and torn burrata — a side dish that doubles down on fennel, then softens it with something cool and creamy.
Orange and fennel have been paired together for generations for a reason, so here we lean all the way in. Roast fresh fennel until it caramelizes and turns sweet, then crisp our Orange Fennel salami and scatter it over the top.
The salami brings citrus and savory depth, the roasted fennel goes soft and mellow, and torn burrata pulls it all together with something cool and creamy. A little orange zest and an optional drizzle of honey keep it bright.
It's the side that quietly steals the meal out from under the main.
Ingredients
For the Fennel
2 large fennel bulbs, trimmed and cut into wedges (fronds reserved)
3 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
3 oz Orange Fennel salami, thinly sliced
For Finishing
1 ball burrata, torn
1 teaspoon orange zest
drizzle of honey (optional)
reserved fennel fronds
flaky salt
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Instructions
Preheat the oven to 425°F. Toss the fennel wedges with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer, cut sides down.
Roast for 25 to 30 minutes, flipping once halfway through, until deeply golden and tender.
In the last 5 minutes, lay the salami slices on a clear corner of the pan (or a second small sheet) to crisp.
Transfer the roasted fennel to a platter and crumble or drape the crisped salami over the top.
Tear the burrata over the warm fennel so it softens slightly. Finish with orange zest, a drizzle of honey if using, torn fronds, and a pinch of flaky salt.
Chef Notes
Cut the fennel into wedges through the core so the layers hold together while roasting.
Don't crowd the pan — space gives you caramelization instead of steam. Crisp the salami at the very end; it goes from crisp to bitter quickly. Let the burrata come to room temperature and add it at the last second so it stays creamy against the warm fennel.
Substitutions & Tips
No burrata? Fresh mozzarella or a few spoonfuls of ricotta give the same creamy contrast, and shaved Parmesan or pecorino works if you'd rather keep it firm and salty.
Finocchiona or Loukanika both lean herbal and work beautifully in place of the Orange Fennel. And the same sweet-roasted base is great with carrots or parsnips if fennel isn't around.
Serving & Storage
Best served warm, just after the salami crisps and the burrata goes on.
You can roast the fennel up to 2 to 3 days ahead and keep it in the fridge; reheat in a hot oven to bring back some texture, then add fresh salami, burrata, and zest right before serving. Burrata doesn't keep once torn, so add it at the last minute.
Published
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