Braised Fennel

Ingredients:

 

• 3 large fennel bulbs or 4 to 5 smaller ones
• 1/3 cup of extra virgin olive oil
• Salt

Procedure:

 

1. Preparing the Fennel
   • Cut the fennel tops where they meet the bulb and discard them.
   • Detach and discar any of the bulb’s outer parts that may be bruised or discoloured.
   • Slice 1/8 inch of the butt end.
   • Cut the bulb vertically into slices about 1/3 inch thick.
2. Braising the Fennel
   • Put the fennel and the olive oil in a large saucepan.
   • Sprinkle with salt.
   • Add enough water to barely cover the fennel.
   • Turn heat to medium.
   • Do not put a lead in on the pot.
   • Cook, turning slices over from time to time until the fennel is glossy and pale gold and it is tender when pierced with a knife — between 25 and 40 minutes.
   • If the liquid is insufficient, add a bit more water.
   • All the water must be evaporated by the time the fennel is cooked.
   • Serve on a warm plate.