Braised Fennel and Potatoes |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Mafiosa's Cucina at the HBO The Sopranos BBs Ingredients:
1 large fennel bulb, with fronds (sometimes called anise) |
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (2 cups) |
1/4 teaspoon black pepper |
1 teaspoon salt |
3 tablespoons extra virgin olive oil |
1 lb red boiling potato |
1/2 cup water |
Directions:
1. Chop enough fennel fronds to measure 2 tablespoons, then cut off and discard stalks from bulb. Quarter bulb lengthwise and core, then cut lengthwise into 1/4-inch-thick slices.
2. Cook fennel, onion, pepper, and 1/2 teaspoon salt in oil in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes.
3. Meanwhile, cut potatoes crosswise into 1/4-inch-thick slices.
4. Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more. Stir in fennel fronds before serving.
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