BRAISED FENNEL w/ CAPERS

By BobD

Ingredients

• Recommended equipment:
• FINOCCHIO AL TEGAME CON CAPERI
• Serves 6
• 1/3 cup extra-virgin olive oil
• 3 pounds fresh fennel, trimmed and cut into 1-inch chunks
• 2-1/2 cups sliced onions
• 1/4 cup small capers, drained
• 1/2 teaspoon salt or to taste
• Freshly ground black pepper to taste
• · A heavy-bottomed skillet or sauté pan, 12-inches diameter or larger, with a tight-fitting cover

Details

Adapted from lidiasitaly.com

Preparation

Step 1

Pour the olive oil into the skillet, set it over medium heat. Dump in all the fennel and onion, season with salt and stir and toss well.

Cover the pan tightly and let the vegetables cook and caramelize slowly, stirring occasionally. Adjust the heat as necessary so they’re sizzling, softening and cooking in their own moisture, but not burning or browning too fast.

After 15 minutes, stir in the capers; if the fennel pieces appear dry, add a few tablespoons of water too. Cook another 15 minutes, tightly covered and stirring now and then, until the fennel is tender and tinged golden brown. If they’re pale, or you want deeper color, cook them uncovered for a few minutes.

Taste and season with salt if you want; grind on pepper to taste just before serving, nice and hot.