Fenouil a La Nicoise
2 pounds fennel bulbs
1/4 cup olive oil
1 head garlic, cloves separated and loose husk removed, but unpeeled
salt
1/2 cup dry white wine
Remove and discard the outer blemished stalks from the fennel bulbs.
Trim off the tubular stems, reserving the leaves, and split the bulbs in
half, lengthwise. In saut� pan, heat olive oil and then place the fennel
halves in the pan, cut sides down, and fill in with the garlics.
Sprinkle with salt, cover, and cook until the cut sides are a light
golden brown. Turn the fennel halves, salt again, cover and lightly
brown the other sides in the same way. This all takes about 30 minutes.
Uncover and pour about half of the wine over the fennel. Shake the pan
gently until the liquid comes to a boil, cover, and braise for about 1
hour on low heat, adding wine from time to time to keep the fennel from
drying out. Chop the reserved leaves and sprinkle over just before
serving.
France -- Vegetable Dishes |
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