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Ingredients
- 6 very small fennel bulbs, trimmed, or 2 - 3 larger bulbs (not full-sized), trimmed and quartered (about 1 lb.)
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, finely chopped - 1 tbsp.
- 4 anchovies, chopped
- 1/4 teaspoon hot red pepper flakes
- 1/4 cup dry white wine
- Grated zest of 1 orange
- Salt and freshly ground black pepper
Details
Servings 6
Adapted from foodnetwork.com
Preparation
Step 1
* *Bring* a large pot of water to a boil, and add 1 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 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* the wine, cover and cook over medium-low heat until the fennel is very tender - 20 - 30 minutes. *Remove* from heat, *add* orange zest and season with salt and pepper, if necessary (I didn't find it needed either, served hot, at least). *Serve* hot or at room temperature.
*NUTRITION:*
* Calories - 111
* Fat - 9.7
* Sat Fat - 1.3
* Carbs - 6.3
* Fibre - 2.5
* Protein - 1.6
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