Braised finocchio with olive oil from Essentials of Classic Italian Cooking (page 503) by Marcella Hazan

  • extra virgin olive oil
  • fennel
  • Serves : 4

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

  • Shelmar on September 05, 2019

    Substituted fennel, very good, but cut oil in half.

  • westminstr on January 05, 2015

    This is another one I used to love but hadn't made in years. I don't know what happened this time (maybe I made the full quantity of the recipe instead of just one fennel bulb?) but there was far too much water for it to reduce in the time needed to cook the fennel. I should have taken the fennel out and reduced the sauce then added it back in, but didn't, and my fennel really turned to mush. I never had a problem with this recipe previously so I'm not sure what to say here.

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