Tuesday 15 May 2007

Recipe: Sauteed Fennel & Radicchio

The combination of these two vegetables is excellent, where the bitterness of the Radicchio splendidly offsets the sweet aniseed flavour of the Fennel.

For Four.

Ingredients: 1 oz Butter; 1 tablespoon Olive Oil; 1 large Fennel; 1 large Radicchio de Treviso (the long variety rather than the round one - these have a milder and less astringent flavour); 1 small Onion; Salt & Pepper; half a cup of dry White Wine.


1. Heat Olive Oil and Butter in a saute pan, then add Onion, finely diced, and heat until softened and golden.

2. Remove the 'fingers' and a thin slice from the base of the Fennel, and cut the Fennel itself into approximately 1 cm dice; trim the base of the Radicchio and slice it once lengthwise, and then cut it across into 1 cm slices. Add Fennel and Radicchio to the pan and stir thoroughly. Cook gently, covered, for about ten minutes, until the vegetables have thoroughly collapsed.

3. Add the Wine, stir, bring to the boil over high heat and boil to reduce the liquid slightly, then reduce the heat. Simmer, still covered for another ten minutes.

4. Raise the heat and cook, uncovered, to reduce any remaining liquid. Add seasoning to taste, and serve.

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