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Fennel, Jewish Style (Finocchi a la Giudia) (P, KLP, TNT)
Source: "The Classical Cuisine of the Italian Jews," by Edda Servi-Machlin
Serves: 6

12 medium round fennel knobs
2 garlic cloves
1/2 cup olive oil
Freshly ground white pepper
3/4 cup water

Remove and discard all the bruised and tough parts of the fennel and cut into 4 to 6 wedges. Wash thoroughly and blot dry.

Place garlic and oil in a large skillet and sauté until the garlic is browned. Remove garlic and add the fennel, season with small amounts of salt and pepper and sauté for approximately 10 minutes, stirring frequently.

Add water and cook over moderate heat, tightly covered, for 10 to 15 minutes or until tender. Uncover the skillet and let the liquid evaporate and the fennel acquire a nice golden tone.

Serve hot or at room temperature.

Poster's Notes:
I made a much smaller portion today, cooked it on very low setting, tightly covered with a glass lid, and didn't use any water.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A