Braised Fennel With Fresh Figs

1. 1

   Chop the onion and two of the figs coarsely and put them in a saucepan large enough to hold all the fennel. Add the chicken stock and salt. Bring the mixture to a simmer.

2. 2

   Meanwhile, cut the dark green ends away from the fennel and reserve for other use or discard. Cut the rest lengthwise into quarters and add them to the pan.

3. 3

   Cover the pan tightly and let the fennel cook at a very low simmer until it is tender, about 30 minutes. (Note: It is not necessary to cover the fennel with liquid; it will cook evenly in the tightly covered pan.)

4. 4

   Remove the fennel from the pan juices.

5. 5

   Puree the pan juices in a food processor or blender, adding lemon juice to taste. Taste for seasoning.

6. 6

   To serve, cut the tips from the remaining figs and cut them lengthwise into thin slices, leaving them attached at the base. They will fall open into a fan shape. Place one at the edge of each of eight small salad plates.

7. 7

   Overlap two fennel quarters at the center and spoon some of the puree over the fennel.

8. 8

   Garnish the rest of the plate with a handful of greens and shaved Parmigiano-Reggiano.

* Per serving · 4 servings · Values may vary.

No additional tips available.