Added by LaTavolaMarche | Thu 08 Mar 2012 @ 17:14
ennel is a versatile vegetable that is often looked over for being too tough. Braising is a great way to soften this hearty root vegetable known to aid in digestion. The acidity & fruitiness of the wine compliments the aniseed flavored fennel and with a good drizzle of olive oil it finishes this dish perfectly. Serve with meat! More farm to fork recipes from the kitchen of La Tavola Marche in Italy: http://www.latavolamarche.blogspot.com
1 large fennel cut into chunks
2 cloves of garlic
few tablespoons of olive oil
pepper flakes to taste
glass of white wine
salt & pepper
orange zest, optional
In a pan, heat olive oil with pepper flakes & fry garlic until golden brown & discard.
Add fennel season with salt & pepper. Sautee a few minutes.
Add in wine & cover. Reduce heat to simmer.
Cook 25 - 30 minutes until fennel is tender.
It may be necessary to add in a bit of water if it gets too dry. If you would like, add a zip or two of orange zest across the top once plated.