In a 12 to 14-inch saute pan, heat the olive oil over medium heat until smoking. Add the fennel halves, anchovies, and garlic. Cook until the fennel is a dark golden brown, about 8 minutes. Add the Strega and cook until almost all the liquid has been reduced and fennel is completely glazed. Sprinkle the fronds over the fennel and season with salt and pepper.
Recipe courtesy of Mario Batali, 2001