Braised Fennel (Finocchio Brasato)

Recipe By: Lidia Bastianich - Dorie
Published in: Lidia's Italy

2 Bulbs Of Fennels
3 tablespoon Unsalted Butter
Salt
Freshly Ground White Pepper
2/3 cup Chicken Stock

Cut off the stalks flush with the tops of the bulbs. (Reserve the stalks
for vegetable soup or boil and mash them along with potatoes. Save the
leaves to flavor soups.) Turn the bulbs cut side down and cut them into
quarters through the cores. Remove the tough outer layers from the
pieces, then cut out the cores. Slice the pieces crosswise into 3/4-inch
strips. Heat the butter in a medium skillet over medium heat until
foaming. Scatter the fennel pieces over the butter, season them lightly
with salt and pepper and cook, tossing and stirring, until they begin to
brown, about 6 minutes. Pour in the chicken stock and bring to a boil.
Lower the heat so the stock is simmering. Cover the pan and cook until
the fennel is tender, 15 to 20 minutes. During the last few minutes,
remove the lid from pan so about half the liquid evaporates. If you'd
like to serve the fennel `dry' and lightly caramelized, continue cooking
until all the liquid has boiled off the fennel is lightly browned, about 4
minutes. Taste and add more salt and pepper if you like.

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