Region: Italy
Category: Vegetables
Season: Any
Difficulty: Easy
Although fennel is a favorite Italian vegetable, many Americans shy away from it because of its distinct anise taste. But this taste is what makes fennel so interesting. Try this recipe which treats the fennel in a different manner, and accompany it with Costoletta di Maiale alla Milanese for a surprising change.
Yield: Makes 4 servings
Preparation Time: 40 minutes
3 fennel bulbs (about 1 1/2 to 1 3/4 pounds total)
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 garlic clove, crushed
Salt and freshly ground black pepper to taste
6 to 8 tablespoons fresh bread crumbs
1. Preheat the oven to 450ºF.
2. Bring a large saucepan of lightly salted water to a boil over high heat. Blanch the fennel whole for 6 to 7 minutes. Drain and slice.
3. In a skillet, melt 1 tablespoon butter with the olive oil and garlic over high heat. Once the garlic begins to sizzle, cook the fennel seasoned with salt and pepper until brown on the edges, about 6 minutes, stirring or shaking the skillet vigorously. Transfer to a buttered baking pan. Add 2 tablespoons water to the skillet and scrape the bits and pieces over the fennel.
4. Sprinkle the bread crumbs on top, dot with the remaining butter, and bake until the top is golden, about 12 to 15 minutes.
Posted: 01/04/2007
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