Italian Vegetable Dishes Recipes - Fennel in Anchovy Sauce (Finocchi all' Acciuga) Recipe

• 4 fennel bulbs

• 30 ml/2 tbsp olive oil

• 4 anchovy fillets in oil, drained

• 175 ml/3/4 cup double (heavy) cream

• Salt and freshly ground black pepper

• 50 g/2 oz/1/2 cup Parmesan cheese, grated

Method:

1. Bring a large pan of salted water to the boil and add the fennel. Simmer for 5 minutes.

2. Drain and place in a large bowl of iced water. The iced water prevents discoloring.

3. Remove the stems and root end from the bulbs. Drain again and slice lengthways.

4. Heat the oil in a pan and add the anchovies. Fry (sauté) for 2 minutes until the anchovies melt.

5. Stir in the cream and add the fennel. Cover with a lid and cook over a very low heat for 10 minutes.

6. Arrange on a serving dish and sprinkle over the salt, pepper and Parmesan cheese.