Recipe courtesy of Mario Batali
Show: Molto Mario
Total:
55 min
Active:
20 min
Yield:
4 servings
Level:
None

Ingredients

Directions

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Set up an ice bath next to the stovetop. Blanch the whole fennel bulbs in the boiling water for 10 to 12 minutes, until fork tender. Remove, refresh in the ice bath, drain and cut each bulb in half.

In a 14 to 16-inch, non-stick saute pan, heat the olive oil until smoking. Add the fennel halves, cut side down, and saute slowly until golden brown. Add the garlic and onions to the pan and turn the bulbs over. Mash the anchovies into a paste and add to the pan. Add the sambuca and swirl through the pan, cooking until the alcohol evaporates, about 1 minute. Remove the fennel bulbs from the saute pan to a decorative platter. Add the fronds to the remaining liquid in the pan, pour over the fennel and serve.

IDEAS YOU'LL LOVE

Sauteed Cabbage

Recipe courtesy of Ina Garten

Chicken Fennel Bake

Recipe courtesy of Ree Drummond

Roast Loin of Pork with Fennel

Recipe courtesy of Ina Garten

Sauteed Sugar Snap Peas

Recipe courtesy of Ina Garten

Sauteed Yellow Squash

Recipe courtesy of Rachael Ray

Sauteed Broccoli Rabe

Recipe courtesy of Andrea Curto-Randazzo

Citrus Fennel Salad

Recipe courtesy of Giada De Laurentiis

Roasted Fennel with Parmesan

Recipe courtesy of Giada De Laurentiis

Mashed Sweet Potatoes, Pork Chop with Cider Gravy, Sauteed Apples and Onions

Recipe courtesy of Rachael Ray

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking