from Moosewood Restaurant New Classics
Saute
2 Fennel Bulbs
2 tbls olive oil
3 garlic cloves chopped
1 tsp ground fennel seeds (grind in a mortar and pestle or electric spice grinder)
1 tsp salt
3 tbls water
Seasoned Bread Crumbs
2 tbls olive oil
1 garlic clove chopped
1/2 cup bread crumbs
Topping
1/3 grated Parmesan cheese
black pepper to taste
1-2 tbls chopped fennel tops
Slice the tops off the fennel bulbs, reserving several fronds for garnish. Remove the outer layers of the bulbs if bruised or soft. Slice the bulbs lengthwise into narrow wedges about 1/8 inch wide.
In a large skillet heat the olive oil and saute the garlic and ground fennel for several seconds. Stir in the salt and the sliced fennel and saute for 1-2 minutes. Add the water cover and increase the heat slightly. Simmer stirring occasionally for 10-15 minutes until tender.
Meanwhile make the seasoned bread crumbs. Warm the olive oil in a small heavy skillet. Add the garlic and saute for a few seconds. Add the bread crumbs and stir until golden and crunchy, about 5 minutes. When the fennel is tender transfer it to the serving dish and evenly sprinkle with the bread crumbs.
Serve topped with grated Parmesan, pepper, and chopped fennel fronds.