Fennel With Strega

Recipe Ingredients

10 tablespoons	150ml	Extra-virgin olive oil
6 tablespoons	90ml	Fennel bulbs - blanched, halved, (medium)
		And fronds reserved
5		Salted anchovy fillets - rinsed, chopped fine
		= (or 3 tbspns anchovy paste)
3		Garlic cloves - sliced thinly
1 cup	237ml	Strega liqueur
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a 12 to 14-inch saute pan, heat the olive oil over medium heat until smoking. Add the fennel halves, anchovies, and garlic. Cook until the fennel is a dark golden brown, about 8 minutes.

Add the Strega and cook until almost all the liquid has been reduced and fennel is completely glazed. Sprinkle the fronds over the fennel and season with salt and pepper.

This recipe yields 4 to 6 servings.

Source:
MARIO EATS ITALY with Mario Batali - (Show # IT-1B12) - from the TV FOOD NETWORK

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