WHY THIS RECIPE WORKS This richly flavored braised dish works equally well as a side dish as it does served over polenta for a main course. First, we cut the fennel into thick slabs and braised them with wine and aromatics. Leaving the fennel in the skillet even after the braising liquid had evaporated developed a deep golden, caramelized crust on the fennel and some serious flavor-boosting fond in the pan. To take advantage of these browned bits, and to balance the sweetness of the fennel, we stirred in a whole head of radicchio, cooking it briefly with water, honey, and butter to tame its harsh edge and create a richly flavored pan sauce. All this dish
needed was a sprinkle of Parmesan cheese and toasted pine nuts for added richness and crunch, and some of the minced fennel fronds for a bright finish. You will need a 12-inch skillet with a tight-fitting lid for this recipe. Don’t core the fennel bulb before cutting it into slabs; the core will help hold the layers of fennel together during cooking.
Serves: 4
Total time: 45 minutes
INGREDIENTS:
- 4 tablespoons unsalted butter
- 3 fennel bulbs,
- 2 tablespoons fronds minced, stalks discarded, bulbs cut lengthwise into ½–thick slabs
- ½ cup dry white wine
- ½ teaspoon grated lemon zest plus 2 teaspoons juice
- Salt and pepper
- 1 head radicchio (10 ounces), halved, cored, and sliced thin
- ¼ cup water
- 2 teaspoons honey
- 2 tablespoons pine nuts, toasted and chopped
- Shaved Parmesan cheese
INSTRUCTIONS:
- Melt 3 tablespoons butter in 12-inch skillet over medium heat. Arrange fennel in single layer over bottom of skillet, then drizzle with wine and sprinkle with lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper. Cover, reduce heat to medium-low, and cook for 15 minutes. (Skillet will be crowded at first, but fennel will shrink as it cooks.)
- Flip fennel. Continue to cook, covered, until fennel is tender and well browned, about 7 minutes per side. Transfer fennel to serving platter and tent with aluminum foil.
- Add radicchio, water, and honey to skillet and cook over low heat, scraping up any browned bits, until wilted, 3 to 5 minutes. Off heat, stir in lemon juice and remaining 1 tablespoon butter until melted and thickened slightly. Season with salt and pepper to taste. Pour radicchio and sauce over fennel, then sprinkle with pine nuts, minced fennel fronds, and shaved Parmesan. Serve.
