Wine Braised Fennel - the wine is optional, imo

[eleny]

I saw this recipe prepared on the PBS's Tony Fiore's Saturday vegetarian cooking show a few weeks ago. http://www.delicioustv.com/ Fixed it tonight and we loved it. If I didn't know what it was I would never have guessed it was fennel because it was so mild.

For the two of us I bought one large fennel bulb. Sliced off the top stalks and bottom round root area. Then sliced it down from top to bottom in half and half again for four slices. Then I cut out more of the root area of each slice. I used olive oil.

I did try the white wine but quickly drew it out with a turkey baster since I just didn't think it was necessary. This recipe would do great with water, veggie or chicken broth instead of the wine.

Tony called it a fennel bruschetta serving it on toasted slices of Italian bread and so did I. The carmelized fennel likes salt and lots of grated Italian cheese on top.

If the slices fall apart in the pan it doesn't matter. Just pile the fennel on the toasted bread - it behaves sort of like onions. P.S. I used some Smart Balance olive oil spread on the toast, too.

Wine Braised Fennel

4 fennel bulbs

4 tablespoons (1/2 stick) unsalted butter or extra-virgin olive oil

1/3 cup dry white wine

Kosher salt and freshly ground black pepper, to taste

2 tablespoons grated dairy or vegan Parmesan

Remove any discolored, woody outer layers of the fennel bulbs and slice the bulbs crosswise into 1/2-inch-thick slices. Heat a heavy sauté pan large enough to hold the fennel in a single layer over medium heat. Add the butter and heat until the foam subsides. If using olive oil, heat slowly just until warmed through but not smoking.

Add the fennel in a single layer, pour the wine over, and season with salt and pepper. Cover and simmer for 10 to 15 minutes, until the fennel is fairly tender when poked with a knife. The fennel should appear caramelized, turning a light golden brown underneath, and most of the liquid should be absorbed.

Turn the fennel pieces, cover and continue cooking until the other side colors, another 5 minutes or so. Sprinkle with cheese, if using, and serve hot.

Serves four.
http://www.delicioustv.com/blog/?p=73

I think that next time I make Italian sausages with peppers & onions for "feast-style" hero sandwiches I'm going to use some fennel, too.