Finocchio Cucinato

Slow-Cooked Fennel

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

Ingredients

  • 10 fennel bulbs, cut into quarters
  • 5 tablespoons olive oil
  • sea salt and freshly ground black pepper

Method

Heat the oil in a large saucepan. Add the fennel, salt and pepper and cook over a medium heat, stirring occasionally until the fennel begins to brown, about 20 minutes. Add the garlic and continue to fry until the garlic is coloured light brown. Add sufficient boiling water to come one-third up the fennel, then lower the heat. Simmer until the fennel is very soft, about a further 15 minutes. Ch