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large fennel bulbs, trimmed, halved, cored and cut lengthwise into 1-inch wedges
cup extra-virgin olive oil
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Hi Cheryl -
This is technically a companion recipe to the Fennel-Rosemary Porchetta and ran as an accompaniment to it in the magazine. Therefore the recipe wording reflects that. In order to make it on its own, you can just combine the fennel oil and salt in a clean roasting pan and continue with the recipe.
The Milk Street Team
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The instructions begin with: "In the roasting pan used to cook the porchetta..." Perhaps this should be adjusted for this standalone recipe.