Braised Baby Fennel: Fenecchiedde

TOTAL TIME: 35 min
Prep: 5 min
Inactive Prep: --
Cook: 30 min
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 1 dozen very small fennel bulbs, or 4 to 6 larger bulbs, quartered
  • 1/4 cup extra-virgin olive oil
  • 3 cloves garlic, finely chopped
  • 6 salt-packed anchovy fillets, rinsed, drained, and chopped
  • 1/2 teaspoon red pepper flakes
  • Salt and pepper
    • recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      Bring a large pot of water to a boil and drop in the baby fennel bulbs or quartered bulbs. Return to a boil and cook 10 minutes, until the fennel is tender. Drain and set aside.

      In a frying pan large enough to hold all the fennel, heat the oil over medium-low heat, and add the garlic, anchovies, and pepper flakes. Cook gently until the garlic has softened and the anchovies begin to dissolve. Add the fennel and continue cooking, stirring to coat the fennel with the oil. Season with salt and pepper and cook for an additional 5 minutes. Serve hot or at room temperature.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      Get Cooking Channel on your TV.