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Categories:Viewed: 54 - Published at: 7 years ago
Ingredients
- Salt
- 4 fennel bulbsfronds (leafy greens) removed and finely chopped
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 medium red onion, thinly sliced
- 6 salt-packed anchovy filletsfilleted, rinsed and patted dry
- 4 ounces Sambuca or other anise liqueur
Method
- Bring 6 quarts of water to a boil and add 2 tablespoons salt.
- Set up an ice bath next to the stovetop.
- Blanch the whole fennel bulbs in the boiling water for 10 to 12 minutes, until fork-tender.
- Remove, refresh in the ice bath and drain.
- Cut each bulb in half.
- In a 14- to 16-inch nonstick saute pan, heat the olive oil until smoking.
- Add the fennel halves, cut side down, and saute slowly until golden brown.
- Add the garlic and onion to the pan and turn the bulbs over.
- Mash the anchovies into a paste and add to the pan.
- Add the Sambuca and swirl through the pan, cooking until the alcohol evaporates, about 1 minute.
- Transfer the fennel bulbs to a platter.
- Add the chopped fronds to the liquid in the pan, pour over the fennel and serve.
