Braised Fennel

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There is something special about finding yourself a home where you form a good relationship with your neighbours.  Most of my living experiences have consisted of perhaps knowing faces to greet as you go past, but would hardly qualify as people who I would borrow a cup of sugar from, let alone sit down to share a meal with.  Where we live now has changed that for me.  A lovely couple of a similar age to us live next door and it is quite a frequent occasion that we end up on each others doorstep with a bottle of wine in hand, extra food that we’ve been cooking to be shared, or perhaps an invitation to join in for dinner.  It’s the stuff good community is made of.

Recently we got together last minute for a dinner of roast pork.  Now I’m quite open about not being great when it comes to roasts, but vegetables on the other hand I’m very confident about, so I volunteered to put some together to accompany our meal.  I had two bulbs of fennel sitting in the fridge that I’d bought on a whim and wasn’t sure what I was going to do with them so this seemed to be the perfect opportunity to use them.

The recipe for this has been directly sourced from Marcella Hazan’s The Essential Guide to Italian Cooking which we are cooking from this month for The Cookbook Guru.  Hazan spends a great deal of time in her books talking about the importance of the quality of ingredients to creating good food and dishes like this prove the point in their simplicity.  If the ingredients are not fresh and in season then the flavours won’t work, instead resulting in something insipid, gluey and uninspired.  The good news is that fennel is in season now in Australia, so if there is ever a good time to try a recipe like this then now is it.

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Braised Fennel with Parmesan Cheese

* sourced from Marcella Hazan’s The Essential Guide to Italian Cooking.

  • 3 firm and fresh fennel bulbs, cleaned and sliced into 1cm slices
  • 50g butter
  • 3 tbl sp. freshly grated parmesan cheese (Parmigiano Reggiano is best)

Clean the tops and bottoms off your fennel and then slice into pieces just under 1cm in width.  Wash in cold water well to get rid of any soil or silt that may be sitting between the layers.

4

Place the fennel along with the butter into a large saucepan and fill with water to only just cover the ingredients.  Place over a medium heat and simmer without using a lid so that the water evaporates off the mixture.  Stir occasionally to prevent sticking until the water has been completely absorbed.

Serve hot with the parmesan stirred through last minute and season lightly with salt if necessary.

This is delicious with roast pork but would also go well with grilled fish.

Shared With Love,

Leah

 

 

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9 Comments Add yours

  1. Francesca says:

    I love fennel but Mr T isn’t so keen which means I have to make these quintessential Italian treats just for me. Must ask the neighbours over soon.

    Like

    1. Leah says:

      Mr G is a bit the same so I don’t buy it very often. Its a beautiful treat though and delicious cooked a la Hazan. 🙂

      Like

  2. Leah says:

    Reblogged this on The Cookbook Guru and commented:

    I’m sharing my first of what I hope is many contributions to this month’s Cookbook Guru with a simple and delicious braised fennel.
    Enjoy,
    Leah

    Like

  3. nancy@jamjnr says:

    I love fennel but I’m accused of using it too much sometimes. That and dill. This looks delicious especially with the parmesan on top of the softened buttery fennel.

    Like

    1. Leah says:

      I’m like you, love dill and probably use it too much but its so yummy! The braised fennel was delish, I think I might have to try the version with olive oil after the next green grocery shop 🙂

      Like

  4. marymtf says:

    I love fennel too. I make a soup with fennel potato and leek.My fruit shop lady likes to get stuck into it raw. Nice recipe,
    Leah.

    Like

    1. Leah says:

      Thank you. Love the idea of your soup, I’ll have to give it a go 🙂 xxx

      Like

  5. Pork and braised fennel – a match made in heaven! After many, many years, I’ve finally managed to get my husband to actually like fennel. Hurrah! Now, I can make it more often.

    Liked by 1 person

  6. shazzameena says:

    I’m cooking and blogging my way through Marcella’s cookbook and enjoyed her simple fennel salad last week, accompanying some sausages on the BBQ.

    Like

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