Fennel with Strega

• 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

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.

extravirgin olive oil, bulbs fennel, anchovies, garlic, strega liqueur, salt

Taken from www.foodnetwork.com/recipes/mario-batali/fennel-with-strega-recipe.html (may not work)