Photo By Brian Tietz

Food


Chef’s Choice: Baked Cheese and Eggs with Fennel Marmalata

From Ryan Fredstrom of Angelina’s Ristorante

Inspired by a childhood dish from his grandmother, Angelina’s Executive Chef Ryan Fredstrom readily admits this recipe is perfect any time of day. It’s a dinner appetizer at the restaurant and will also likely guest-star for the annual Mother’s Day brunch at this sumptuous Bonita Springs den of Italian fine dining. Fredstrom says local organic eggs make a world of difference (his are from Circle C Farm). The marmalata, or marmalade, yields a big batch, about 1 ½ gallons, which can be jarred and stored (or substituted with preserves). 

RECIPE

Baked Cheese and Eggs

1½ ounces Tomino, a soft Piedmontese cow’s milk cheese similar to taleggio

Sprig of rosemary

2 organic brown eggs, preferably local and free-range

Pinch of Maldon sea salt

2 long slices rustic bread

2 ounces Fennel Marmalata (see below recipe)

1. Preheat oven to 450 degrees. Slice cheese in 6 even pieces, leaving the rind on, and lay flat in a cast-iron pan.

2. Pick 8 to 10 leaves off rosemary sprig and sprinkle over cheese.

3. Crack eggs over pan atop cheese.

4. Bake until egg whites are cooked through and the yolks are still slightly runny, 8 to 10 minutes. Remove from oven and sprinkle with salt.

5. Toast sliced bread. Spread room-temperature Fennel Marmalata on top. Then serve with warm cheese and eggs.

Fennel Marmalata

24 fennel bulbs

4 yellow onions

4 ounces olive oil   

4 ounces unsalted butter

2 ounces kosher salt

1 quart white vinegar

32 ounces granulated sugar   

2 quarts water

2 naval oranges

¼ ounce fresh thyme leaves

1. Remove tops and cores from fennel and thinly slice. Repeat same cuts for onions.

2. Place oil and butter over medium heat in a large rondeau or stock pot; add onions and fennel and let sweat for 25 to 30 minutes.

3. Once fennel and onions are translucent, add salt, vinegar, sugar and water. Cook for 1 hour over medium-
low heat. Meanwhile, peel and juice oranges and place both peels and juice in the fennel-onion mix while it is cooking. Add thyme leaves.

4. Once sugar starts to become thick and bubble, remove from heat.

5. Using an industrial-strength food processor, pulse mix until chunky and spreadable. Do this for the entire pan.

6. Let mix cool and store in airtight containers.

 

24041 S. Tamiami Trail, Bonita Springs, 239-390-3187, angelinasofbonitasprings.com