About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Baked Escarole Torta | Main | Breaded fried Finocchio »

Braised Finocchio

Fennel has always been my 'most' favorite. Well... the truth? It's been my favorite since Ive been old enough to know what it was. Marcella describes Finocchio as related to anise, but with a cool, mild aroma. I love it raw in a fresh salad, on pizza, or roasted with olive oil.
This is Marcella's rendition of Braised Fennel with olive oil. The fennel stalk is sliced and then cooked in water and olive oil. Turn the slices until it becomes lightly browned. When done, the fennel will be tender and the liquid is gone.
Beautiful!
Ciao y'all~
Sandi

Comments (3)

Marcella Hazan:

I hope your excellent photograph will persuade some of those that think finocchio is just for salads to try cooking it. No vegetable is more flavorful.

Sandi, this looks fabulous. I wish I had some of that right now!

Beautiful photograph BTW.

Simon:

I have made this recipe a couple of times now. It says that you should "add just enough water to cover", which I assume means submerge the fennel, which is what I've done both times. But this seems to be too much water. It took about an hour for the water to cook away, by which time all I had was mushy fennel (delicious in any case). How did you achieve your lovely browned result? (By the way, I used a deep saucepan the first time, and a shallow pan the second time, but on both occasions there just seemed to be too much water).
Regards
Simon

Simon~ I used a shallow pan and just barely covered the fennel. Not enough to boil it, just to cook the liquid off.
I learned with all of Marcella's recipes... it was worth it to follow the instructions to the letter. She showed us the magic of layering flavors.

Ciao y'all~
Sandi

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