Sauteed Fennel with Anchovies, Garlic, and Sambuca: Finocchio al Alici, Aglio e Sambuca

1. 1

   Bring 6 quarts of water to a boil and add 2 tablespoons salt.

2. 2

   Set up an ice bath next to the stovetop.

3. 3

   Blanch the whole fennel bulbs in the boiling water for 10 to 12 minutes, until fork tender.

4. 4

   Remove, refresh in the ice bath, drain and cut each bulb in half.

5. 5

   In a 14 to 16-inch, non-stick saute pan, heat the olive oil until smoking.

6. 6

   Add the fennel halves, cut side down, and saute slowly until golden brown.

7. 7

   Add the garlic and onions to the pan and turn the bulbs over.

8. 8

   Mash the anchovies into a paste and add to the pan.

9. 9

   Add the sambuca and swirl through the pan, cooking until the alcohol evaporates, about 1 minute.

10. 10

    Remove the fennel bulbs from the saute pan to a decorative platter.

11. 11

    Add the fronds to the remaining liquid in the pan, pour over the fennel and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.