Braised Fennel
Makes 4 to 6 servings
Fennel, also referred to as Florence fennel, is called finocchio in Italian. It has green celery-like stems and fronds with a bulbous pale greenish-white base and a sweet, delicate anise flavor that mellows when cooked. I remember seeing it served raw in a fruit bowl at the end of a meal when I was a kid; the old-timers would nibble on raw slices of it while drinking their digestivi. This savory dish makes a good appetizer with some crusty bread alongside, or serve it as a side for Boneless Pork Roast or other roasted meats.
INGREDIENTS
- 1 fennel bulb (about 8 ounces/230 g), trimmed and cut lengthwise into 8 wedges
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 4 garlic gloves, smashed and peeled
- ½ cup (120 ml) chicken broth, homemade or store-bought
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- 1 cup (100 g) grated Parmesan cheese
DIRECTIONS
- Preheat the oven to 400°F (200°C).
- Bring a pot of salted water to a rolling boil, add the fennel, and blanch for 2 minutes; drain.
- Generously coat an 8-inch (20 cm) square baking dish or similar size oval baking dish with the olive oil. Arrange the fennel cut side up, side by side, in the pan, and tuck the garlic cloves in among the wedges. Pour in the chicken broth and sprinkle with the salt and pepper.
- Cover with foil, transfer to the oven, and cook for about 30 minutes, until the fennel is fork-tender. Remove the fennel from the oven and turn on the broiler.
- Uncover the fennel, sprinkle on the Parmesan, drizzle on some olive oil, and broil until golden brown and bubbling, 1 to 2 minutes. Remove from the oven and let cool for about 10 minutes before serving.
PANTRY
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