Braised fennel with tomato is a surprising starter or garnish that can be served both hot and cold. The fennel reminds of anise in its flavor, and this detail is delicately accentuated by the spices in this recipe.
Ingredients for 2 people:
1 large fennel
1 large tomato (alternatively crushed tomato or passata)
1-2 garlic cloves
1 glass of white wine
2 tablespoons small black olives (pitted)
A teaspoon of anise seeds
A unit of star anise
Extra virgin olive oil, pepper and salt
The present amounts are indicated considering this dish as a light starter or garnish for two diners, but can be adjusted according to preference.
How to cut the fennel:
Only the bulb will be used in this recipe. For that reasons, cut off the upper stems, which can be used raw in a salad. Reserve the green leaves, to decorate the braised fennel with them.
Remove the outer layer of the bulb, which is usually harder. Next, cut it vertically from the top into two halves.
The cooking:
Heat a little olive oil in a frying pan and fry the two halves of the bulb for a few minutes on both sides. Then add the garlic clove (minced or cut into two halves), the anise seeds and the star anise. When the garlic has browned, add the tomato, olives and a glass of white wine. Bring to a boil, then cover and cook over low heat for an hour. Season to taste.
If the liquid completely evaporates during that time, just add a little water.
When serving, remove the star anise and decorate with the leaves previously reserved. As already mentioned, this dish can be enjoyed immediately, or kept in the fridge to be served cold.
Tips and tricks:
- A fruity white wine will go perfectly with fennel. However, I have also experimented with a little gin and to contrast its strong and dry flavor, a teaspoon of honey. I recommend you try this option, not having a bottle of white wine is no reason for not trying this recipe.
- It is advisable not to cut off the base of the fennel, since it allows all its layers to stay together. This part is very hard and therefore discarded when consuming the bulb in a salad, but it will be very tender after cooking.
- Star anise is not part of the original recipe (which is of French origin), but I have taken the idea from an Italian recipe, and I think it is a detail that adds flavor and personality to this dish.
- Fennel is a highly prized Mediterranean vegetable, particularly in France and Italy. Other options to incorporate it into our diet are raw in a salad or chopped and sautéed with olive oil. This last option is a perfect garnish for almost any fish.