Braised Fennel

Fennel bulb is versatile. It can be used as an aromatic in soups or stews or can stand alone, as in this simple dish. The fennel pollen here adds to intensify the fennel flavor and enhances the presentation. I recommend this as an appetizer with a soft goat or sheep cheese, or served aside 4-cheese pizza (see pizza recipe).

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Braised Fennel

Serves 4 as appetizer.

QUANTITY AND INGREDIENTS

2-3 Tbsp extra virgin olive oil (EVOO)

4-5 garlic cloves, peeled and smashed

2 large fennel bulbs, root trimmed slightly, keeping the root intact, and trimmed of stalks, then sectioned into 3/4-1” pieces (see photo)

1 small or 1/2 large lemon, zest and juice

kosher salt and pepper

1 tsp fennel pollen (optional)

SPECIAL EQUIPMENT

10-12 inch sauté pan

PREPARE YOUR MIS EN PLACE

1. Read and reread the recipe.

2. Gather all your ingredients and necessary equipment.

PREPARE THE FENNEL

1. Heat sauté pan (prefer cast iron or ScanPan) on medium heat, add EVOO and then garlic cloves. Cook until garlic cloves have a hint of brown then remove the garlic.

2. Keeping on low to medium heat, add the fennel sections to the oil. Season with salt and freshly ground pepper. Cook until there is a nice hint of browning (or caramelization) on both sides.

3. Distribute zest over the sections and add lemon juice. Cover and cook for a few more minutes until the fennel is cooked through (a few minutes). Remove from the heat.

4. Plate. Sprinkle on fennel pollen.

5. Serve alone or with cheese and/or toasted artisan bread. The sautéed garlic can be spread on accompanying bread or as a topping for pizza.

CULINARY TIPS

1. This is a very easy appetizer and highlights the flavors of simple ingredients.

2. When trimming the fennel, insure that you leave the stem largely intact, so that your sections stay together (similar to cutting an onion).