Finocchio saute (sauteed fennel)

4 Servings

Ingredients

Quantity Ingredient
1½ pounds Fennel
6 cups Water
Salt
1 Clove garlic
2 tablespoons Olive oil

Directions

1. Select fennel with white hearts and dark green leaves. Wash thoroughly under cold water, remove tough outer leaves, cut tender leaves in half, and cut hearts into quarters. Bring salted water to a boil, add fennel, cover, and cool slowly until tender, about 10 minutes. Drain.

2. Saute garlic in hot oil until brown, remove garlic from pan, and add fennel. Saute for 3 minutes, dust with pepper, and serve immediately.

Posted to The Gourmet Connection Recipe Page Newsletter 16 Feb 97 by Gourmet Connection <capco@...> on Feb 16, 1997.

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