Thursday 24th March 2011
I bought the fennel by mistake really. I was looking for celeriac and ended up walking away from the grocer’s with this instead. I didn’t have the heart to tell the man that, what I had just described to him, wasn’t what I actually wanted. I walk past the shop everyday and never see anyone in there.
I didn’t think I would like the taste of fennel as I’m not to keen on aniseed. Zephyrus, on the other hand, loves liquorice so I knew he wouldn’t have any trouble.
The recipe I found just used the fennel and tomato but I thought the capers and anchovies would fit in nicely.
And they did, the whole meal was a success. As it turns out fennel isn’t over-powering aniseed tasting. It was much more subtle than I had expected and was a superbly matched with the salty anchovies and creamy cheese.
I asked Zeph what he thought.
“Yeah, yeah a 9…no a 2…no a 7. Whatever you want Daddy.”
Not sure what to make of that but, his plate was empty.
Fennel, Tomato, Capers, Anchovies, Red Wine, Olive Oil, Salt & Pepper.
Cut the fennel in quarters and brown in a pan of olive oil. Once browned place in an oven proof dish and season with salt & pepper. De-skin the tomato in a pan of boiling water. Core and cut up into 8 then put in with the fennel. Scatter the capers and anchovies and finally splash in a bit of red wine and olive oil. Cook until the fennel is tender. Mine took about 35 minutes.