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    You are in: Home / Recipes / Braised Fennel Pugliese Recipe
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    Braised Fennel Pugliese

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    25 mins

    0 mins

    Chef Kate's Note:

    Wonderfully savory, peppery-sweet dish from Nancy Harmon Jenkins' "Flavors of Puglia." This is a great starter or side.

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    Units: US | Metric


    1. 1
      Bring pot of water to a rolling boil.
    2. 2
      Drop in fennel quarters or whole "baby" bulbs. Return to boil and cook, uncovered, for about 10 minutes, until the fennel is tender.
    3. 3
      Drain and set aside.
    4. 4
      In a frying pan large enough to hold all the fennel, heat olive oil over medium-low heat and add garlic, anchovies and chile pepper.
    5. 5
      Cook gently until garlic has softened.
    6. 6
      Mash the anchovy bits into the oil to make a paste.
    7. 7
      Add fennel and continue cooking, stirring to coat the fennel with the garlicky, peppery oil.
    8. 8
      Cook together, stirring occasionally, for an additional 5 minutes.
    9. 9
      Spoon fennel from pan onto a serving plate, and sprinkle with freshly ground pepper. Serve hot, or let cool to slightly warmer than room temperature.

    Ratings & Reviews:

    • on September 15, 2012


      Fennel braised in olive oil, garlic and anchovies! This is SO ITALIAN AND SO FLAVORFUL!! I do realize it's not for everyone, like my husband for example. But that only means there is more for me!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Braised Fennel Pugliese

    Serving Size: 1 (171 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 141.4
    Calories from Fat 88
    Total Fat 9.8 g
    Saturated Fat 1.3 g
    Cholesterol 4.5 mg
    Sodium 277.2 mg
    Total Carbohydrate 11.9 g
    Dietary Fiber 4.8 g
    Sugars 0.0 g
    Protein 3.5 g

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