- 1 large fennel bulb (sometimes called anise; about 1 pound)
- 2 tablespoons extra-virgin olive oil
- 1/3 cup pine nuts
- 1/3 cup golden raisins
- 1/3 cup Kalamata or other brine-cured black olives
- 3/4 teaspoon salt
- 1 pound sheep’s-milk ricotta (about 2 cups; see note)
- about 15 leaves from a 1-pound jar brine-packed grape leaves
- toasted thinly sliced rustic Italian bread
- assorted brine-cured olives
- Trim fennel stalks flush with bulb, discarding stalks, and remove core. With a mandoline or other hand-held manual slicer cut bulb into very thin slices and coarsely chop. In a large skillet cook fennel in oil over moderate heat, stirring occasionally, until tender, about 10 minutes. In a dry small skillet toast pine nuts over moderately low heat, stirring occasionally, until pale golden, about 5 minutes. Coarsely chop pine nuts and raisins. Pit and chop olives.
- In a bowl combine fennel, pine nuts, raisins, olives, salt, and pepper to taste. Add ricotta and gently toss together.
- Drain grapevine leaves and pat dry. Line bottom and side of a 9-inch pie plate with a layer of overlapping leaves, leaving a 2-inch overhang. Spread ricotta mixture over leaves and fold overhang in toward center. Use more leaves to cover exposed ricotta . Chill spread at least 1 hour and up to 3 days. Invert a platter over pie plate and invert leaf-covered spread onto platter. Peel back center leaves and serve spread chilled or at room temperature with toasts and olives.