Author: Jody Kirkley
While braising, the fennel absorbs the flavors of the olive oil, lemon and chile, and the anchovy adds a salty touch.
4 medium, heads of fennel
1 cup, extra virgin olive oil
finely grated zest and freshly squeezed juice of 1 large unwaxed lemon
1 anchovy in oil – rinsed and finely chopped
1/2 teaspoon, red pepper flakes
1/2 cup, white wine vinegar
kosher salt and freshly ground black pepper
- Preheat oven to 325 degrees. Place rack in middle of oven.
- Trim stalks and remove fronds from the fennel, retaining the green fronds. Cut fennel bulbs in half. Remove the hard core, then cut into 2 wedge-shaped quarters. Arrange quarters in a flame-proof casserole dish.
- Combine olive oil, zest, lemon juice, anchovy, pepper flakes, vinegar, salt and pepper in a mixing bowl and whisk together. Pour over fennel. Bring dish to a boil over a medium flame. Cover with foil and bake at 325 degrees for 1 hour or until fennel is soft and tender.
- Remove from oven and carefully remove foil. Taste and add more vinegar if necessary. Serve warm or cold topped with reserved fennel fronds.