Finocchi Brasati

By LeeBoruchow

Braised Baby Fennel

Ingredients

• 12 very small fennel bulbs, trimmed, or 4 to 6 larger bulbs, trimmed and quartered
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, finely chopped
• 3 salt-packed anchovies, filleted, rinsed, and chopped
• 1/2 teaspoon hot red pepper flakes
• Grated zest of 1 orange
• Salt and freshly ground black pepper

Details

Servings 4

Preparation

Step 1

Bring a large pot of water to a boil, and add 2 tablespoons salt. Drop in the fennel, return to a boil, and cook until tender, about 10 minutes. Drain and set aside.

In a skillet large enough to hold the fennel in one layer, heat the olive oil over medium-low heat until very hot. Add the garlic, anchovies, and red pepper flakes and cook, stirring, until the garlic has softened and the anchovies are beginning to dissolve. Add the fennel and cook, stirring to coat the fennel with the oil, for 5 minutes. Add orange zest and season with salt and pepper. Serve hot or at room temperature.