Italians love fennel, finocchio, but Americans are just getting familiar with it. It is terrific raw, and in Piedmont is dipped raw into hot oil with anchovies. It is also great served solo as a braised vegetable. I love the hint of anise flavor in it, as well as the crunchy crack under my teeth when I eat it raw as a snack. The crumbled sausages make this a very flavorful vegetable dish that can also be used to dress pasta. It can be made in advance, keeps well, and reheats well. What more could you ask of a vegetable?
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, sauté the onion and sausage, crumbling the sausage with the back of a wooden spoon, until the meat is no longer pink, about 3 to 4 minutes.
Step 2
Push the sausage and onion to the sides of the pan to create a clear spot in the center, and plop in the tomato paste. Let the tomato paste toast for a minute or two, then stir it into the vegetables. Toss in the fennel, and season with the salt and peperoncino. Lower the heat, cover the skillet, and cook, stirring occasionally, until the fennel is tender and caramelized, about 15 to 20 minutes. Uncover, and increase the heat to cook away any excess liquid in the pan, if necessary.
