Braised Fennel Pugliese
Delight your taste buds with the rustic elegance of Braised Fennel Pugliese, a quintessential Italian side dish that highlights the unique anise-like sweetness of fennel. This recipe transforms humble fennel bulbs into tender, caramelized perfection by searing them to golden brown before simmering gently in a flavorful blend of white wine, garlic, and vegetable broth. Enhanced with a touch of crushed red pepper for subtle heat and finished with optional Parmesan and parsley for a vibrant garnish, this dish is both simple and sophisticated. Serve it warm as a standout side to your favorite Italian mains or pair it with crusty bread for a light, fragrant meal. Perfectly balanced and deeply aromatic, Braised Fennel Pugliese is a must-try for lovers of Mediterranean flavors.
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Recipe Information
Ingredients
- 3 whole fennel bulbs
- 3 tablespoons extra virgin olive oil
- 4 whole garlic cloves
- 1.5 cups vegetable broth
- 0.5 cups white wine
- 0.5 teaspoons crushed red pepper flakes
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cups Parmesan cheese (optional, for garnish)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Trim the fennel bulbs by removing the stalks and fronds. Slice each bulb in half lengthwise, then cut into thick wedges.
Heat the olive oil in a large, deep skillet or braising pan over medium heat.
Add the garlic cloves to the pan and sauté until fragrant and lightly golden, about 1-2 minutes. Remove and set aside the garlic to prevent burning.
Increase the heat to medium-high and arrange the fennel wedges cut-side down in the pan. Sear for 3-4 minutes on each side, until golden brown.
Season the fennel with salt, black pepper, and crushed red pepper flakes.
Pour in the white wine, allowing it to deglaze the pan. Cook for 2-3 minutes to reduce slightly.
Add the vegetable broth to the pan and return the garlic cloves. Bring the liquid to a gentle simmer.
Cover the pan with a lid and reduce the heat to low. Allow the fennel to braise for 25-30 minutes, until tender and easily pierced with a fork.
Remove the lid and simmer for an additional 5 minutes to reduce the braising liquid slightly and concentrate the flavors.
Transfer the braised fennel and its sauce to a serving platter. If desired, sprinkle with freshly grated Parmesan cheese and chopped parsley for garnish.
Serve warm as a side dish or with crusty bread for a light main course.
Nutrition Facts
Calories |
1084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 4247 mg | 185% | |
| Total Carbohydrate | 83.1 g | 30% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 36.4 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1082 mg | 83% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3729 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
