Sauteed Fennel With Anchovies, Garlic And Sambucca
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Sauteed Fennel With Anchovies, Garlic And Sambucca
  Garlic  
Last updated 6/12/2012 12:59:54 AM. Recipe ID 22899. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      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
  
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 22899 (Apr 03, 2005)

[an error occurred while processing this directive]