Fennel with Strega
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.