This easy, wholesome aspect dish comes from town of Bari, Puglia. It pairs the flippantly candy, anise-flavored fennel bulbs with the savory punch of garlic, anchovies, capers, and olive oil. It’s scrumptious and tremendous straightforward to make! In case you’re in search of an uncommon and engaging aspect dish that gained’t take a number of effort, that is one to attempt.
Easy methods to Prep the Fennel Bulbs
Trim off any inexperienced stems from the fennel, together with any powerful root core that pokes out from the underside of the bulb. Peel off and discard the outermost layers of the bulbs, minimize the bulbs in half, and wash them underneath operating water. Minimize into wedges, about ½ to 1 inch (1.25-2.5 cm) on the widest level.
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FINOCCHI ALLA BARESE RECIPE
For this recipe, you’ll need:
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2 to three tablespoons (30 to 45 ml) extra-virgin olive oil
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1 clove garlic, peeled
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2 anchovy fillets
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1 tablespoon capers, or to style
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15 desk olives, pitted, or to style
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2 giant fennel bulbs, cleaned and minimize into wedges (see above)
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Salt
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Contemporary black pepper
Add the olive oil, garlic clove, anchovies, capers, and olives into a big non-stick pan. Prepare dinner and stir over low warmth till the anchovies dissolve into the oil.
Flip the warmth as much as medium and add the fennel wedges. Evenly salt the fennel (go straightforward, as the opposite substances are already fairly salty) and sprinkle with black pepper. Add 2 tablespoons (30 ml) of water into the pan and canopy.
Prepare dinner the fennel, coated however stirring often, for 20 to half-hour or till the fennel is tender. Regulate the moisture: if the water evaporates utterly however the fennel must cook dinner longer, you possibly can at all times add a bit extra water to maintain the fennel from burning. If the fennel is cooked however there’s nonetheless an excessive amount of liquid within the pan, flip up the warmth and cook dinner it uncovered till the sauce thickens and turns into silky.
Serve heat. Buon appetito!
