This recipe for bulb fennel is from the Marche, and is probably called alla giudea -- Jewish -- because it was introduced by a Jewish family that settled in the region. It's quite easy to prepare, and quite tasty too.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 6 fennel bulbs, cleaned of fronds, cut in half, and briefly soaked in cold water
- 2 cloves garlic, minced
- 2 tablespoons minced parsley
- Salt and pepper to taste
Preparation:
Drain the bulbs and put them in a saucepot or deep skillet large enough for them to form a single layer. Sprinkle them with the chopped herbs, season them with salt and pepper to taste, sprinkle a drinking glass of water over them, and cook, covered, over a low flame until they are tender. Serve hot, though they are also good cool.
Yield: 6 servings fennel alla Giudea
Yield: 6 servings fennel alla Giudea
