Southern Fennel, or Finocchi del Sud: Fennel is quite versatile, and works well with other flavors. In this case anchovies and olives, classic southern fare. To serve 4 you'll need:
Prep Time: 25 minutes
Cook Time: 35 minutes
Ingredients:
- 6 bulbs fennel, weighing about 2 1/2 pounds (1.2 k) in all
- 1/4 cup (50 g) unsalted butter
- 8 anchovy filets (the kind packed in oil)
- 8 black olives
- 1/4 cup minced parsley
- The juice of a half a lemon
- 1/2 tablespoon of flour
- White wine vinegar
- A little freshly grated nutmeg
- Salt and pepper to taste
Preparation:
Wash the fennel, trim away the leafy fronds (use them in a salad), and remove any outer leaves that look ugly. Cut an X into the base of each and rinse well to remove any dirt that may have penetrated as they grew. Next, set a pot of lightly salted water to boil with the flour and lemon juice. When it comes to a boil add the fennel and boil it for 15 minutes from when the water resumes boiling.
In the meantime pit the olives and halve them, and cut the anchovy filets in half lengthwise. When the fennel bulbs are done drain them well and quarter them. Then take a broad skillet, melt the butter in it, and sauté the fennel, turning the pieces so all sides color. Season lightly with salt and pepper, dust lightly with nutmeg (one or two gratings will be enough), and arrange 16 in a ring on a heated serving dish. Lay an anchovy filet on each, and put the remaining fennel in the middle.
Heat the olives in the pan drippings with a teaspoon or two of vinegar, arrange them between the slices of fennel, and pour the drippings over everything. Garnish the mound in the middle with the parsley and serve.
In the meantime pit the olives and halve them, and cut the anchovy filets in half lengthwise. When the fennel bulbs are done drain them well and quarter them. Then take a broad skillet, melt the butter in it, and sauté the fennel, turning the pieces so all sides color. Season lightly with salt and pepper, dust lightly with nutmeg (one or two gratings will be enough), and arrange 16 in a ring on a heated serving dish. Lay an anchovy filet on each, and put the remaining fennel in the middle.
Heat the olives in the pan drippings with a teaspoon or two of vinegar, arrange them between the slices of fennel, and pour the drippings over everything. Garnish the mound in the middle with the parsley and serve.
