in salsina (Braised Fennel with wine sauce)
This is one of the recipes that has
been provided by Carmelita Caruana from Italy.
Carmelita is involved in running cooking holidays
in Italy and it is well worth visiting her website
- www.cookitaly.com - to find out more.
fennel bulbs weighing about 1 kilo
1 scallion ( or "cipolla tropea "or fat spring
90 g butter
70 ml white wine
Black pepper freshly ground
fennel then discard tough outer leaves of
bulbs and slice finely
large knob of butter and add sliced fennel,
salt, pepper, thyme and 2 ladles of water
boil together 70 ml of water and same amount
of wine with the scallion and a pinch of salt,
until reduced to 2/3rds
scallion and slowly add the reduced sauce
to 80 g of butter, pinch of salt and some
freshly ground pepper, stirring over medium
flame to obtain syrupy sauce
braised fennel in serving dish and pour sauce
on top, if you like you can garnish with sieved
egg yolk and parsley
fennel bulbs should be completely white -
the older the bulb, the more green the "veins"
in the outer skin will be.