SERVES 6 · VEGETARIAN, GF, VEGAN ADAPTABLE, DF ADAPTABLE
Fennel is so underrated. We used to eat it raw in the wintertime after our big Sunday dinners, to help with digestion. I loved its subtle licorice flavor and refreshing crunch. My favorite way to prepare it, though, is by braising it with tomatoes and white wine until it is meltingly tender and almost buttery. This is divine over soft polenta, with roasted chicken, or a piece of simply baked halibut.
2 tablespoons ghee (not vegan/DF) or unrefined, cold-pressed extra-virgin olive oil
½ large onion, thinly sliced
3 large fennel bulbs, bottoms trimmed and stalks removed, bulbs cut lengthwise through the core into quarters or sixths
3 large garlic cloves, thinly sliced
A big pinch of crushed red pepper flakes
¼ cup dry white wine
1 (18-ounce) jar diced tomatoes with the juice
1½ teaspoons sea salt
Freshly ground black pepper
4 sprigs fresh thyme
3 tablespoons grated pecorino or Parmesan cheese (optional, omit for vegan/DF)
1. Heat a large, ovenproof skillet over medium heat and melt the ghee. Add the onion slices and sauté until tender and translucent.
2. Add the fennel wedges and cook for a few minutes on each side, until lightly browned.
3. Make some room in the pan and add the garlic and red pepper flakes. Sauté until fragrant, about 1 minute.
4. Add the white wine and simmer until reduced by half. Add the tomatoes, salt, black pepper, and thyme sprigs. Bring to a boil, lower the heat to a simmer, cover (you can use a piece of foil if you don’t have a lid for the skillet), and simmer for 20 to 30 minutes, or until very tender (check this by poking the fennel with the tip of a paring knife.)
5. Position an oven rack 6 inches below the broiler unit (usually the second level in the oven). Preheat the broiler in the oven to high. Sprinkle the grated cheese, if using, evenly over the fennel and broil for 2 to 3 minutes, or until golden brown. Serve hot, warm, or at room temperature.
ASK PAMELA: Which white wines are best for cooking? You want to cook with a dry white wine, which means one that is not sweet. I like chardonnay, pinot grigio, and sauvignon blanc for cooking. You do not need to buy an expensive wine for this or any other recipe. I usually pick a modestly priced one—it’s good enough to cook with. Don’t buy “cooking wine,” which I think tastes awful. If you’re not a white wine drinker, consider buying four-packs of smaller bottles of wine so you don’t have to open a brand new bottle just for ¼ cup.