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