Braised Fennel with Capers

FINOCCHIO AL TEGAME CON CAPERI

This is one of those simple recipes; loaded with flavor that I am sure you will make part of your cooking repertoire. The fennel sweetness and the tinge of liquorish are concentrated by the braising and balanced by the acidity and the saltiness of the capers. Almost all of the moisture needed in cooking comes from the fennel itself, rather than from other liquids, concentrating the vegetable’s natural flavors. Serves 6 1/3 cup extra-virgin olive oil

3 pounds fresh fennel, trimmed and cut into 1-inch chunks

2-1/2 cups sliced onions

¼ cup small capers, drained

1/2 teaspoon salt or to taste

Freshly ground black pepper to taste

Recommended equipment:

· A heavy-bottomed skillet or sauté pan, 12-inches diameter or larger, with a tight-fitting cover

Pour the olive oil into the skillet, set it over medium heat. Dump in all the fennel and onion, season with salt and stir and toss well.

Cover the pan tightly and let the vegetables cook and caramelize slowly, stirring occasionally. Adjust the heat as necessary so they’re sizzling, softening and cooking in their own moisture, but not burning or browning too fast.

After 15 minutes, stir in the capers; if the fennel pieces appear dry, add a few tablespoons of water too. Cook another 15 minutes, tightly covered and stirring now and then, until the fennel is tender and tinged golden brown. If they’re pale, or you want deeper color, cook them uncovered for a few minutes.

Taste and season with salt if you want; grind on pepper to taste just before serving, nice and hot.