Fennel with Strega

1. 1

   In a 12 to 14-inch saute pan, heat the olive oil over medium heat until smoking.

2. 2

   Add the fennel halves, anchovies, and garlic.

3. 3

   Cook until the fennel is a dark golden brown, about 8 minutes.

4. 4

   Add the Strega and cook until almost all the liquid has been reduced and fennel is completely glazed.

5. 5

   Sprinkle the fronds over the fennel and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.