Fennel with Strega

Name: Fennel with Strega
Ingredients: 10 tablespoons extra-virgin olive oil; 6 medium bulbs fennel, blanched and cut in half, fronds reserved; 5 fillets salted anchovies, rinsed, and finely chopped, or 3 tablespoons anchovy paste; 3 cloves garlic, sliced thinly; 1 cup Strega liqueur; Salt and freshly ground black pepper

6 ingredients

5 steps

Ingredients

10 tablespoons extra-virgin olive oil
6 medium bulbs fennel, blanched and cut in half, fronds reserved
5 fillets salted anchovies, rinsed, and finely chopped, or 3 tablespoons anchovy paste
3 cloves garlic, sliced thinly
1 cup Strega liqueur
Salt and freshly ground black pepper

Directions

1

In a 12 to 14-inch saute pan, heat the olive oil over medium heat until smoking.
2

Add the fennel halves, anchovies, and garlic.
3

Cook until the fennel is a dark golden brown, about 8 minutes.
4

Add the Strega and cook until almost all the liquid has been reduced and fennel is completely glazed.
5

Sprinkle the fronds over the fennel and season with salt and pepper.