Braised Baby Fennel: Fenecchiedde

Name: Braised Baby Fennel: Fenecchiedde
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 12 very small fennel bulbs, or 4 to 6 larger bulbs, quartered; 3 cloves garlic, finely chopped; 59 milliliters extra-virgin olive oil; 1 teaspoons red pepper flakes; 6 servings Salt and pepper; 6 fillets salt-packed anchovy fillets, rinsed, drained, and chopped

Braised Baby Fennel: Fenecchiedde takes around 35 minutes from beginning to end. This recipe serves 6. This recipe covers 24% of your daily requirements of vitamins and minerals. This side dish has 233 calories, 7g of protein, and 10g of fat per serving. This recipe from Foodnetwork requires very fennel bulbs, garlic, salt and pepper, and salt-packed anchovy. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. If you like this recipe, you might also like recipes such as Braised Baby Fennel (petits Fenouils Braisés), Roasted Fennel And Baby Carrots, and Baby Artichokes & Crispy Fennel.

Instructions

Bring a large pot of water to a boil and drop in the baby fennel bulbs or quartered bulbs. Return to a boil and cook 10 minutes, until the fennel is tender.

Ingredients you will need

Fennel

Water

Equipment you will use

Pot

Drain and set aside.

In a frying pan large enough to hold all the fennel, heat the oil over medium-low heat, and add the garlic, anchovies, and pepper flakes. Cook gently until the garlic has softened and the anchovies begin to dissolve.

Ingredients you will need

Anchovies