Finocchi alla Barese | Apulian Braised Fennel Recipe

This simple, healthy side dish comes from the city of Bari, Puglia. It pairs the lightly sweet, anise-flavored fennel bulbs with the savory punch of garlic, anchovies, capers, and olive oil. It’s delicious and super easy to make! If you’re looking for an unusual and tasty side dish that won’t take a lot of effort, this is one to try.

How to Prep the Fennel Bulbs

Trim off any green stems from the fennel, along with any tough root core that pokes out from the bottom of the bulb. Peel off and discard the outermost layers of the bulbs, cut the bulbs in half, and wash them under running water. Cut into wedges, about ½ to 1 inch (1 ¼ to 2 ½ centimeters) at the widest point.

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Finocchi alla Barese Recipe

Makes: 2 to 3 servings

Cook Time: 35 minutes

For this recipe, you will need:

• 2 to 3 tablespoons (30 to 45 milliliters) extra-virgin olive oil
• 1 clove garlic, peeled
• 2 anchovy fillets
• 1 tablespoon capers, or to taste
• 15 table olives, pitted, or to taste
• 2 large fennel bulbs, cleaned and cut into wedges (see above)
• Salt
• Fresh black pepper

Add the olive oil, garlic clove, anchovies, capers, and olives into a large non-stick pan. Cook and stir over low heat until the anchovies dissolve into the oil.

Turn the heat up to medium and add the fennel wedges. Lightly salt the fennel (go easy, as the other ingredients are already quite salty) and sprinkle with black pepper. Add 2 tablespoons (30 milliliters) of water into the pan and cover.

Cook the fennel, covered but stirring occasionally, for 20 to 30 minutes or until the fennel is tender. Keep an eye on the moisture: if the water evaporates completely but the fennel needs to cook longer, you can always add a little more water to keep the fennel from burning. If the fennel is cooked but there’s still too much liquid in the pan, turn up the heat and cook it uncovered until the sauce thickens and becomes silky.

Serve warm.

Buon appetito!