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Finocchi A La Giuda (fennel Jewish Style)

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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  <suesam@pipeline.com> on Nov 13, 1998, converted by MM_Buster
v2.0l.

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