Hi Vinnie: I don’t think this would be good baked. The oranges won’t taste great with cheese on them. Maybe take a look at this baked fennel recipe –> https://dev.ouritaliantable.com/fennel-gratinati/ I know this one worked. Joe

I would love that recipe! Or at least a clue as to where to find it… I had it at his restaurant and it is amazing have been looking for a recipe for it ever since. Even bought a few books of his hoping it would in one of those… To no avail and struggle to get his books in Australia without Mail ordering but then you don’t know if it’s even in there… And this obsession is getting expensive 😉

Wow…quite some recipe, my friend! :o)) I was just wondering how you are doing…hope all is well in Italia! Baci, Michele

I was looking for this “Amaro” which is known as “spurgatubi” (Flusher) 🙂
It is one of the most alcoholic amari one can find … 70°.

It is called CENERBE seeing that the legend says it is done with 100 herbs.

Here is the making:

INGREDIENTI:

3 foglie di menta
3 foglie di basilico
3 foglie di limone
3 foglie di alloro
3 foglie di salvia
3 foglie di the
3 foglie di “Erba Luigia”
5 foglioline di rosmarino
3 fiori di camomilla
3 bacche di ginepro
2 chiodi di garofano
un pezzetto di cannella
un pizzico di zafferano
3 etti di zucchero
4 etti di alcool puro
3 etti d’acqua

PREPARATION:
Allow the herbs to infuse into a jar containing alcohol for five days, after which combine water and sugar in a pot and boil. Then add the syrup thus obtained with the alcohol in a jar and let stand for at least two days. Filter the contents of the jar with a gauze. Ready to go 🙂

Hope you like it!

I would love the recipe if you can find it!! It sounds wonderful! Thanks so much, Michele