| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
|
Bulbs fennel, fronds removed, chopped |
| 4 |
tb |
Olive Oil |
| 4 |
|
Cloves garlic, thinly sliced |
| 6 |
|
Anchovy fillets, rinsed, patted dry |
| 4 |
oz |
Sambucca or anise liqueur |
INSTRUCTIONS
Blanch whole fennel bulbs in boiling water for 10 to 12 minutes, or until
fork tender. Remove and refresh in ice bath. Drain well and cut each into
halves.
In a 14 inch to 16 inch nonstick saute pan, heat olive oil until smoking.
Add fennel pieces, cut side down, and saute slowly until golden brown. Add
garlic to pan and turn bulbs over. Mash anchovies into paste and add to
pan. Add sambucca and swirl through pan and cook until alcohol evaporates,
about 1 minute. Remove fennel bulbs. Add fronds to remaining liquid, pour
over fennel and serve.
Yield: 4 servings
Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #544 by Sue
<suechef@sover.net> on Mar 27, 1997
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