Fennel, Chile & Orange Sauce

Name: Fennel, Chile & Orange Sauce
Yield: Makes ¾ cup [180 ml]
Cuisine: Italian
Ingredients: 1 medium-hot green or red chile, preferably Fresno, seeded and minced; 1 medium-hot green or red chile, preferably Fresno, seeded and minced; ½ fennel bulb, cut into small cubes, plus 1 Tbsp chopped fennel fronds; 1 medium-hot green or red chile, preferably Fresno, seeded and minced; Kosher salt; Freshly ground black pepper; ¼ cup [60 ml] fresh orange juice, plus zest of 1 orange; ¼ cup [60 ml] white wine vinegar; ¼ tsp fennel seeds; ½ fennel bulb, cut into small cubes, plus 1 Tbsp chopped fennel fronds; 2 tsp extra-virgin olive oil; 1 tsp sugar; ¼ cup [60 ml] fresh orange juice, plus zest of 1 orange

Preparation info

Makes
¾ cup

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

I love to use multiple parts of the same plant in a single dish. Here, fresh fennel bulb is lightly sautéed before going into a white vinegar–orange brine. We accent it with some of the bulb’s feathery fronds and toasted fennel seeds.

Ingredients

¼ tsp fennel seeds
¼ cup [60 ml] white wine vinegar

Europe
Americas
Italy
United States
Sauce
California
Vegan
Mediterranean
Venice
Gluten-free

Method

In a small, dry frying pan over medium heat, toast the fennel seeds just until fragrant, about 3 minutes. Let cool. With a mortar and pestle or a spice grinder, grind to a powder. Set aside.

In a small bowl, whisk the vinegar, orange juice, and sugar until the sugar has dissolved. Add the olive oil, fennel cubes and chopped fronds, chile, and orange zest. Season with salt and pepper bef