This is one of those simple recipes loaded with flavor that I am sure you will make part of your cooking repertoire. The fennel’s sweetness and tinge of licorice are concentrated by the braising and balanced by the acidity and the saltiness of the capers. Almost all of the moisture needed in cooking comes from the fennel itself, rather than from other liquids, concentrating the vegetable’s natural flavors.
Recipe information
Yield
serves 6
Ingredients
Recommended Equipment
Preparation
Step 1
Pour the olive oil into the skillet, and set it over medium heat. Dump in all the fennel and onions, season with the salt, and stir and toss well.
Step 2
Cover the pan tightly, and let the vegetables cook and caramelize slowly, stirring occasionally. Adjust the heat as necessary so they’re sizzling, softening, and cooking in their own moisture, but not burning or browning too fast.
Step 3
After 15 minutes, stir in the capers; if the fennel pieces appear dry, add a few tablespoons of water too. Cook another 15 minutes, tightly covered, stirring now and then, until the fennel is tender and tinged golden brown. If they’re pale, or you want deeper color, cook them uncovered for a few minutes.
Step 4
Taste, and season with salt if you want; grind on pepper to taste just before serving, nice and hot.
