Sauteed Fennel with Anchovies, Garlic and Sambucca

1. 1

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

2. 2

   Remove and refresh in ice bath.

3. 3

   Drain well and cut each into halves.

4. 4

   In a 14 inch to 16 inch nonstick saute pan, heat olive oil until smoking.

5. 5

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

6. 6

   Add garlic to pan and turn bulbs over.

7. 7

   Mash anchovies into paste and add to pan.

8. 8

   Add sambucca and swirl through pan and cook until alcohol evaporates, about 1 minute.

9. 9

   Remove fennel bulbs.

10. 10

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

* Per serving · 4 servings · Values may vary.

No additional tips available.