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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (139g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 122 (89%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 2.3mg||0 %|
|Potassium 48.3mg||1 %|
|Total Carbohydrate 4g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 3.7g|
|Protein 0.8g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 137
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