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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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.