Ingredients
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4 - 6
-
1/4
-
3
-
8
-
1/2
-
-
-
-
-
-
-
-
-
-
Directions
Braised Fennel Pugliese, Wonderfully savory, peppery-sweet dish from Nancy Harmon Jenkins’ Flavors of Puglia This is a great starter or side , Fennel braised in olive oil, garlic and anchovies! This is SO ITALIAN AND SO FLAVORFUL!! I do realize it’s not for everyone, like my husband for example But that only means there is more for me!, Wonderfully savory, peppery-sweet dish from Nancy Harmon Jenkins’ Flavors of Puglia This is a great starter or side
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Steps
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1
Done
|
Bring Pot of Water to a Rolling Boil. |
|
2
Done
|
Drop in Fennel Quarters or Whole "baby" Bulbs. Return to Boil and Cook, Uncovered, For About 10 Minutes, Until the Fennel Is Tender. |
|
3
Done
|
Drain and Set Aside. |
|
4
Done
|
in a Frying Pan Large Enough to Hold All the Fennel, Heat Olive Oil Over Medium-Low Heat and Add Garlic, Anchovies and Chile Pepper. |
|
5
Done
|
Cook Gently Until Garlic Has Softened. |
|
6
Done
|
Mash the Anchovy Bits Into the Oil to Make a Paste. |
|
7
Done
|
Add Fennel and Continue Cooking, Stirring to Coat the Fennel With the Garlicky, Peppery Oil. |
|
8
Done
|
Cook Together, Stirring Occasionally, For an Additional 5 Minutes. |
|
9
Done
|
Spoon Fennel from Pan Onto a Serving Plate, and Sprinkle With Freshly Ground Pepper. Serve Hot, or Let Cool to Slightly Warmer Than Room Temperature. |
