Sauteed Fennel With Anchovies, Garlic And Sambucca Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4 Bulbs: fennel, fronds removed
Chopped and set aside,
4 tbsp: Virgin olive oil,
4 Cloves: garlic, thinly
Sliced,
6: Anchovy fillets, rinsed and
Patted dry,
4 ounce: Sambucca or anise liqueur,
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.
Yield: 4 servings
MOLTO MARIO SHOW #MB5716
Source from luhu.jp
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.
Yield: 4 servings
MOLTO MARIO SHOW #MB5716
Source from luhu.jp
Tags
Molto