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Finocchi a la Giuda (Fennel Jewish Style)

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CATEGORY CUISINE TAG YIELD
Jewish 1 Servings

INGREDIENTS

12 md 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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