Sauteed Fennel with Anchovies, Garlic and Sambucca - BigOven 50629

Sauteed Fennel with Anchovies, Garlic and Sambucca

Ready in 1 hour

Top-ranked recipe named "Sauteed Fennel with Anchovies, Garlic and Sambucca"

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Ingredients

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6 Anchovy fillets, rinsed,
4 tb olive oil
4 oz Sambucca or anise liqueur
4 Cloves garlic, thinly sliced
4 Bulbs fennel, fronds

Original recipe makes 1 Servings

Servings  

Preparation

Blanch whole fennel bulbs in boiling water for 10 to 12 minutes, or until fork tender. Remove and refresh in ice bath. Drain well and cut each into halves. In a 14 inch to 16 inch nonstick saute pan, heat olive oil until smoking. Add fennel pieces, cut side down, and saute slowly until golden brown. Add garlic to pan and turn bulbs over. Mash anchovies into paste and add to pan. Add sambucca and swirl through pan and cook until alcohol evaporates, about 1 minute. Remove fennel bulbs. Add fronds to remaining liquid, pour over fennel and serve. Yield: 4 servings Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #544 by Sue on Mar 27, 1997

Calories Per Serving: 137 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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