Braised fennel from Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • okmosa on March 28, 2021

    I’ve never braised fennel before but will gladly do it again. However, not with this recipe. Surprisingly Lidia uses butter to start the braise which caused the final product to taste more like butter than fennel. I have now looked up other recipes and will try some things differently next time – olive oil, white wine, cutting in wedges not crosswise.

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