Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Lazio & Roma I
Total:
35 min
Active:
10 min
Yield:
4 servings
Level:
None

Ingredients

Directions

Blanch whole fennel bulbs in boiling water for 10 to 12 minutes, or until fork tender. Remove and refresh in ice bath. Drain well and cut each into halves.

In a 14 inch to 16 inch nonstick saute pan, heat olive oil until smoking. Add fennel pieces, cut side down, and saute slowly until golden brown. Add garlic to pan and turn bulbs over. Mash anchovies into paste and add to pan. Add sambucca and swirl through pan and cook until alcohol evaporates, about 1 minute. Remove fennel bulbs. Add fronds to remaining liquid, pour over fennel and serve.

IDEAS YOU'LL LOVE

Sauteed Mushrooms

Recipe courtesy of Bobby Flay

Sauteed Cabbage

Recipe courtesy of Ina Garten

Roast Loin of Pork with Fennel

Recipe courtesy of Ina Garten

Sauteed Beet Greens

Recipe courtesy of Food Network Kitchen

Roasted Fennel with Parmesan

Recipe courtesy of Ina Garten

Sauteed Shrimp

Recipe courtesy of Tyler Florence

Sauteed Wild Mushrooms

Recipe courtesy of Ina Garten

Fennel and Fingerling Confit

Recipe courtesy of Anne Burrell

Sauteed Green Beans with Creamy Lemon Dressing

Recipe courtesy of Nancy Fuller

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

          On TV

          Get Cooking