VEGETABLES: Fennel is not a common or popular vegetable to cook at home. So, you will dazzle family & guests with this production.

FENNEL WITH ANCHOVIES, GARLIC AND SAMBUCCA:

 

 

 

4 fennel bulbs, fronds reserved, chopped                   

4 tbsp. olive oil

6 anchovy fillets, rinsed and patted dry                      

4 cloves garlic, thinly sliced

4 oz. Sambucca or anise liqueur

 

 

 

Blanch whole fennel bulbs in boiling water for 10 to 12 minutes, or until fork tender.  Remove and refresh in an ice bath made with adding ice into a large bowl of cold water. Drain well and cut each fennel bulb into halves.

 

In a heavy non-stick skillet, heat olive oil over medium-high heat until hot. Arrange fennel pieces, cut side down, on the skillet and cook slowly until golden brown.  Add garlic to pan and turn bulbs over. Mash anchovies into a paste and add to pan. Cook 1 -2 minutes until pan is very hot.

 

Add sambucca liqueur and swirl it through the pan. Continue cooking until alcohol evaporates, about 1 minute.

 

Use tongs to transfer fennel bulbs to a serving platter. Chop reserved fennel fronds and add to remaining liquid in pan and heat through. Pour sauce over fennel to serve.