SKILLET-BRAISED FENNEL WITH COMTÉ CHEESE
Braising transforms fennel's anise-like crunch into soft, mild silkiness. In this recipe, I top the fennel with shavings of a rich, nutty French cheese called Comté. Rather than turn the broiler on, I put a lid on the skillet and let the cheese melt over low heat.
Cook Time: 25 minutes
Serves: 4 to 6
| 2 |
medium (about 12 ounces each) fennel bulbs |
| 2 |
tablespoons extra-virgin olive oil |
| 1 |
garlic clove, bruised with the side of a knife |
| ½ |
teaspoon coarse salt |
|
Freshly ground black pepper |
| 4 |
ounces Comté cheese |
- Cut the stalks and most of the leafy fronds from the tops of the fennel, leaving some of the tender fronds near the center of the bulbs. Cut a thin sliver from the base of the fennel. Peel any bruises from the outside ribs with a vegetable peeler. Lay each bulb on its side and cut into quarters. (Do not trim the core; it will turn tender when cooked.) Place the fennel quarters in a large bowl, cover with ice water and let stand until crisped, about 15 minutes. Drain, but don't dry.
- Heat the oil in a large skillet. Add the fennel, cut sides down, and cook, covered, over medium heat until lightly browned, about 10 minutes. Turn the fennel, add the garlic and sprinkle with the salt and a generous grinding of black pepper. Cook, covered, until the other sides are lightly browned and the fennel is fork-tender, about 10 minutes more.
- With a cheese plane or vegetable peeler, cut shavings or curls of the cheese. Place 2 or 3 on top of each wedge of fennel. Cover and cook over low heat until the cheese melts, about 2 minutes. Transfer to a serving dish.
Make a Meal
Serve with Zucchini and Red Onion Mini Omelets with Romesco Sauce ([>]).