Braised Baby Fennel

January 30, 2012

Braised Baby Fennel

Philippe, Tucson CSA

1/2 dozen small fennel bulbs, or 2-3 larger bulbs, cored and quartered
1 cup fennel fronds (not the stems, just the fine leaves), finely chopped
1/2 cup extra-virgin olive oil
2 cloves garlic, finely chopped
3 salt-packed anchovy fillets, rinsed, drained, and chopped
1/4 teaspoon red pepper flakes
Salt and pepper

Boil quartered fennel bulbs for 10 minutes, or until tender. Drain and set aside.
In a frying pan, heat the oil over medium-low heat, and add the garlic, anchovies, and pepper flakes. Cook gently until the garlic has softened and the anchovies begin to dissolve. Add the fennel quarters and leaves and continue cooking another 5 minutes. Season with salt and pepper. Serve hot or at room temperature, with pasta or noodles.

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