📝 About This Recipe
Transform the crisp, anise-forward crunch of raw fennel into a melt-in-your-mouth delicacy through the alchemy of slow-braising. This dish marries the rustic simplicity of Italian countryside cooking with a sophisticated finish of sharp, nutty Parmigiano-Reggiano. As the fennel bulbs simmer in a fragrant bath of dry white wine and vegetable stock, they shed their sharp edges, becoming buttery, sweet, and utterly irresistible.
🥗 Ingredients
The Fennel
- 3 large Fennel bulbs (trimmed, fronds reserved for garnish)
- 3 tablespoons Extra virgin olive oil (high quality)
- 2 tablespoons Unsalted butter (cold)
Aromatics and Liquid
- 2 Shallots (finely minced)
- 3 Garlic cloves (thinly sliced)
- 1/2 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 cup Vegetable stock (low sodium)
- 4 sprigs Fresh thyme
- 1 teaspoon Lemon zest (finely grated)
- 1 teaspoon Kosher salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
The Finish
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Panko breadcrumbs (optional, for added crunch)
- 1 tablespoon Fresh parsley (finely chopped)
👨🍳 Instructions
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1
Prepare the fennel by cutting off the stalks and reserving the feathery green fronds. Slice a thin sliver off the root end, then cut each bulb vertically into 1/2-inch thick wedges, keeping the core intact so the layers stay together.
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2
In a wide, heavy-bottomed skillet or braiser, heat the olive oil and 1 tablespoon of butter over medium-high heat until the butter foam subsides.
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3
Place the fennel wedges in the pan in a single layer. Sear them undisturbed for 4-5 minutes per side until they develop a deep, golden-brown caramelized crust.
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4
Remove the fennel wedges from the pan and set them aside on a plate. Lower the heat to medium.
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5
Add the minced shallots to the remaining fat in the pan. Sauté for 2-3 minutes until translucent and soft.
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6
Stir in the sliced garlic and thyme sprigs. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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7
Pour in the white wine to deglaze the pan, scraping up all the flavorful browned bits (fond) from the bottom with a wooden spoon. Let the wine reduce by half.
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8
Add the vegetable stock, salt, and pepper. Bring the liquid to a gentle simmer.
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9
Nestle the seared fennel wedges back into the pan in a single layer. Cover the pan with a tight-fitting lid and reduce the heat to low.
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10
Braise the fennel for 20-25 minutes. The fennel is ready when a knife slides into the thickest part of the bulb with zero resistance.
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11
Remove the lid and increase the heat slightly. Simmer for 3-5 minutes to allow the braising liquid to reduce into a glossy, thickened glaze.
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12
Discard the thyme sprigs. Stir in the remaining tablespoon of butter and the lemon zest to enrich the sauce.
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13
Preheat your broiler. Sprinkle the grated Parmigiano-Reggiano (and panko, if using) evenly over the fennel.
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14
Place the skillet under the broiler for 2-3 minutes, or until the cheese is melted, bubbling, and spotted with gold.
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15
Remove from the oven. Garnish with the reserved fennel fronds and chopped parsley before serving warm.
💡 Chef's Tips
Always keep the core of the fennel wedge intact; if you trim it too aggressively, the layers will fall apart during the braise. For a vegetarian version, ensure your Parmesan is made with microbial rennet, as traditional Parmigiano-Reggiano uses animal rennet. If the braising liquid evaporates too quickly, add a splash more stock or water to keep the fennel moist. Don't skip the searing step—the caramelization provides a necessary depth of flavor that balances the sweetness of the braise. Leftovers are excellent chopped up and tossed with hot pasta the next day.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or an Italian Soave to complement the herbal notes. Serve as a side dish to roasted chicken or pan-seared sea bass. Accompany with a thick slice of toasted sourdough to soak up the buttery braising juices. Serve alongside a bright arugula salad with a lemon vinaigrette to cut through the richness of the cheese.