Monday, February 16, 2004

Braised Fennel

Wash about 3 fennel bulbs and cut them into wedges. I find they usually fall apart some, but no matter. Saute a minced garlic clove or two in olive oil with some crushed fennel seeds, add the fennel bulbs, some salt, and a splash of white wine or water. Cover and cook until tender (5-10 minutes depending on size of bulbs).

Meanwhile, warm one T of olive oil or butter in a skillet, and about 1/4 cup of bread crumbs. Cook until they are coated with oil and crispy. When fennel is tender, transfer to a bowl, top with bread crumbs, grated parmesan, and some chopped fennel fronds.

It's very good, but go easy on the salt because the cheese is salty.

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