Braised Finocchio with Olive Oil
- 3 large finocchi (Florence fennel) OR 4 to 5 smaller ones
- 1/3 cup extra virgin olive oil
- Salt
- Cut the finocchio tops where they meet the bulb and discard them.
- Detach and discard any of the bulb's outer parts that may be bruised or discolored.
- Slice off about 1/8 inch from the butt end.
- Cut the bulb vertically into slices somewhat less than 1/2 inch thick.
- Wash the slices in several changes of cold water.
- Put the finocchio and the olive oil in a large saucepan, add just enough water to cover, and turn on the heat to medium.
- Do not put a lid on the pot.
- Cook, turning the slices over from time to time, until the finocchio becomes colored a glossy, pale gold and feels tender when prodded with a fork.
- Bear in mind that the butt end of the slice should be firm compared with the softer upper part of the slice.
- It should take between 25 and 40 minutes, depending on the freshness of the finocchio.
- If while cooking you find the liquid in the pan becoming insufficient, add up to 1/3 cup water.
- By the time the finocchio is done, all the water must be absorbed.
- Add salt, toss the slices once or twice, then transfer the contents of the pan to a warm platter and serve at once.
- Variation with Butter and Parmesan: Omit the olive oil in the ingredients list of the preceding recipe, and add 1/4 cup butter and 3 tablespoons freshly grated parmigiano-reggiano cheese.
- Follow the cooking procedure described in the recipe above, substituting butter for the olive oil.
- When the finocchio is done, sprinkle with salt, add the grated Parmesan, toss three or four times, then serve at once.
fennel, extra virgin olive oil, salt
Taken from www.cookstr.com/recipes/braised-finocchio-with-olive-oil (may not work)