Braised Fennel Pugliese

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   ["Bring pot of water to a rolling boil.", "Drop in fennel quarters or whole ""baby"" bulbs.", "Return to boil and cook, uncovered, for about 10 minutes, until the fennel is tender.", "Drain and set aside.", "In a frying pan large enough to hold all the fennel, heat olive oil over medium-low heat and add garlic, anchovies and chile pepper.", "Cook gently until garlic has softened.", "Mash the anchovy bits into the oil to make a paste.", "Add fennel and continue cooking, stirring to coat the fennel with the garlicky, peppery oil.", "Cook together, stirring occasionally, for an additional 5 minutes.", "Spoon fennel from pan onto a serving plate, and sprinkle with freshly ground pepper.", "Serve hot, or let cool to slightly warmer than room temperature."]

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