Sauteed fennel

September 21, 2005

Serves 4

If your skillet seems too crowded, cook the fennel in two batches so it caramelizes better. Whole fennel seeds will give the dish a more pronounced anise flavor. Serve this fennel hot or at room temperature with fish, eggs, or steak, in pastas, or baked on pizza dough.

2 tablespoons olive oil 2 large bulbs fennel, quartered, cored, and sliced lengthwise into 1/4-inch slices Salt and black pepper, to taste 1 tablespoon roughly chopped fennel leaves 1 teaspoon whole fennel seeds, lightly toasted (optional)

Notes:

1. In a large skillet, heat the oil. When it is hot, add the fennel and a pinch of salt. Sear the fennel for about 8 minutes, stirring occasionally, or until the vegetables are golden and tender.

2. Season generously with salt and pepper. Add the fennel leaves and seeds, if using.

Jill Santopietro