Fennel braised in vermouth

Yield: 4 Servings

Ingredients:

2 tb Olive oil
1 sm Onion finely chopped
1/2 Garlic clove
2 lg Fennel bulbs in 1/2" slices
2 tb Leafy fennel tops ;finely chopped
3/4 c Dry vermouth
1/3 c Half-and-half or cream Salt and pepper to taste
1/2 c Parmesan cheese ;freshly grated -or-
1/2 c Asiago cheese

Instructions:

;freshly grated Note: The author says that the braising liquid deepens fennel's delicate flavor. Heat oil in large deep skillet; saute onion and garlic until softened about 3 minutes. Add sliced fennel and toss until glazed 2 to 3 minutes. Add vermouth and braise the fennel until tender-crisp - about 8 minutes. Add the minced fennel tops half-and-half salt and pepper and cook another 4 to 5 minutes to reduce and slightly thicken the sauce. Sprinkle with grated cheese; serve immediately. From 1991 "Shepherd's Garden Seeds Catalog pg. 36. Posted by Cathy

Harned.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: FENNEL FOCCACIA

Categories: Bakery, Italian, Appetizers

Yield: 64 Slices

2 lb Frozen bread dough

1/2 c Olive oil

Cornmeal

2 ts Salt

1 ts Pepper

2 ts Fennel seed

Heat oven to 475F. Divide dough in half. Spread 2 Tb oil in each of

two 10 x 15" cookie pans (with sides) and sprinkle with cornmeal. Press dough into pans & tap surafce with your fingers for a dimpled top. Drizzle remaining oil over dough. Combine salt pepper & fennel seeds. Sprinkle over the dough. Bake until golden brown about 10 minutes. Cut into wedges (22 per cookie sheet). Serve warm or at room temperature. First magazine January 11 1993