Recipe courtesy of Mario Batali
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35 min
20 min
15 min
4 to 6 servings



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.

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