Finocchi alla Giudia

Braised Fennel, Jewish Style

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

Fennel is braised here, resulting in another typically Jewish sofegae, or “suffocated,” dish.


  • 6 small or 3 large fennel bulbs
  • ¼ cup olive oil
  • 3


Cut off the stalks and feathery tops of the fennel bulbs and reserve for another use. Trim off the rough outside leaves from the bulbs. Cut the bulbs in halves or quarters lengthwise. Remove the tough central core.

In a pan large enough to hold all the fennel in a single layer, warm the olive oil over medium heat. Add the garlic and sauté until pale gold. Discard the garlic and place th