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Braised Fennel Pugliese

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring pot of water to a rolling boil. | 2. Drop in fennel quarters or whole "baby" bulbs. Return to boil and cook, uncovered, for about 10 minutes, until the fennel is tender. | 3. Drain and set aside. | 4. In a frying pan large enough to hold all the fennel, heat olive oil over medium-low heat and add garlic, anchovies and chile pepper. | 5. Cook gently until garlic has softened. | 6. Mash the anchovy bits into the oil to make a paste. | 7. Add fennel and continue cooking, stirring to coat the fennel with the garlicky, peppery oil. | 8. Cook together, stirring occasionally, for an additional 5 minutes. | 9. Spoon fennel from pan onto a serving plate, and sprinkle with freshly ground pepper. Serve hot, or let cool to slightly warmer than room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fennel bulb 4 -6 quartered - - - -
    extra virgin olive oil 1/4 cup - - - -
    garlic clove 3 - - - -
    anchovy fillet 8 chopped - - - -
    red chili pepper 1/2 chopped - - - -
    black pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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