Fennel has always been my 'most' favorite. Well... the truth? It's been my favorite since Ive been old enough to know what it was. Marcella describes Finocchio as related to anise, but with a cool, mild aroma. I love it raw in a fresh salad, on pizza, or roasted with olive oil.
This is Marcella's rendition of Braised Fennel with olive oil. The fennel stalk is sliced and then cooked in water and olive oil. 
Turn the slices until it becomes lightly browned. When done, the fennel will be tender and the liquid is gone.
Beautiful!Turn the slices until it becomes lightly browned. When done, the fennel will be tender and the liquid is gone.
3 comments:
I have never made that, always eaten
fennel like celery. This looks amazing. I went to an Italian wedding years ago in Texas, I don't know what it was but it was battered and fried looked like celery. To this day I don't know what I ate but it was great.
I don't think I've ever had it...that I know of. Your way sure sounds delish.
Hugs,
Kat
I'm going to give this one a try this weekend! Thanks, Sandi!
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