Title: Sauteed fennel with anchovies, garlic and sambucca
 Categories: Molto
      Yield: 4 Servings
 
      4    Bulbs fennel, fronds removed
           Chopped and set aside
      4 tb Virgin olive oil
      4    Cloves garlic, thinly
           Sliced
      6    Anchovy fillets, rinsed and
           Patted dry
      4 oz Sambucca or anise liqueur
 
  Blanch whole fennel bulbs in boiling water for 10 to 12 minutes, or
  until fork tender. Remove and refresh in ice bath. Drain well and cut
  each into halves.
  
  In a 14 inch to 16 inch nonstick saute pan, heat olive oil until
  smoking. Add fennel pieces, cut side down, and saute slowly until
  golden brown. Add garlic to pan and turn bulbs over. Mash anchovies
  into paste and add to pan. Add sambucca and swirl through pan and
  cook until alcohol evaporates, about 1 minute. Remove fennel bulbs.
  Add fronds to remaining liquid, pour over fennel and serve.
  
  Yield: 4 servings