| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 12 | Round fennel knobs | |
| 2 | Garlic cloves | |
| 1/2 | c | Olive oil |
| Salt | ||
| Freshly ground white pepper | ||
| 3/4 | c | Water |
INSTRUCTIONS
Source The classical cuisine of the Italian jews by Edda Servi-Machlin Remove and disgard all the bruised and tough parts of the fennel and cut into 4-6 wedges. Wash throughly and blot dry. Place garlic and oil in a large skillet and saute until the garlic is browned. Remove garlic and add the fennel, season with small amounts of salt and pepper and saute for approximately 10 minutes, stirring frequently. Add water and cook over moderate heat, tightly covered, for 10-15 minutes or until tender. Uncover the skillet and let the liquid evaporate and the fenel acquire a nice golden tone. Serve hot or at room temperature. Serves 6. Posted to JEWISH-FOOD digest by Sue & Sam Hurwitz <[email protected]> on Nov 13, 1998, converted by MM_Buster v2.0l.
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