Pan-fried fennel with butter
“Finocchi al burro”

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

Pan-fried fennels with butter - the ingredients

Total Cost: UK/£ 3,69*

Cost/portion: UK/£ 0,92*

This is a very simple but tasty side dish.

The distinctive flavor and aroma, with its aniseed note, help cleansing the palate when served with braised meats and their rich sauces.

I suggest steaming the fennel to keep all its flavor intact, but you can easily boil it in water or even in milk, just remember to season the liquids with sale first.

Related posts:

Pork tenderloin in milk cream “Filetto di maiale alla panna”

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • Fennels - 3 large

  • Plain flour - 70gr

  • Butter - 50gr

  • "Suited garlic”cloves - 3

  • Salt - 3gr or to taste

  • Black pepper - 2gr

  • Utensils

  • One paring knife

  • One chef knife

  • One chopping board

  • One steamer or a deep saucepan with a steaming basket

  • One pestle and mortar

  • One plate

  • One frying pan

Instructions

  • 1.
    Cleaning and steaming the fennels

    • Fennels - 3 large
    • Black pepper - 2gr
    • One paring knife
    • One chopping board
    • One steamer or a deep saucepan with a steaming basket
    • One pestle and mortar

      Wash the fennels under running water. With a paring knife, cut off their green stalks.
      Eliminate the external and thicker layers if needed.
      Clean the base of their taproot and wash them again.
      Cut them into quarters, check for any sign of interstitial dirt and wash again if needed.
      Arrange them into a steaming basket adn cook them for 15-18 minutes till perfectly cooked but still firm.
      Take them out of the steamer and arrange them over a tilting chopping board so the condensed steam can be drained away. Let them chill completely (it will take another 15 minutes or so).
      Meanwhile, finely crush the black pepper corns into the mortar.

  • 2.
    Dusting the fennels with flour

    • The chilled cooked fennels
    • Salt - 3gr or to taste
    • Plain flour - 70gr
    • One plate

      Season with salt the fennels on all sides (step 2 - pic. A).
      Put some flour on a plate and coat each piece of fennel with it. Possibly, keep their layers closed so the flour will not get too deep inside where it would not cook properly. Scroll any large lump of flour and dust it again for an even coating (step 2 - pic. B).

  • 3.
    Frying the fennels in hot butter

    • The coated fennels
    • Butter - 50gr
    • “Suited garlic” - 3 cloves
    • Black pepper
    • Salt - to taste
    • One frying pan

      Put the frying pan on a medium-high heat with the butter and the garlic cloves. As soon as the butter starts foaming, add the fennels and fey them evenly on each side (step 3 - pic. A). Let them cook for about 2 or 3 minutes, so the flour will brown and the coating will gain a crunchy texture (step 3 - pic. B).
      Take them out, correct the salt if needed, sprinkle with black pepper and serve immediately.

Instructions

  • 1.
    Cleaning and steaming the fennels

    • Fennels - 3 large
    • Black pepper - 2gr
    • One paring knife
    • One chopping board
    • One steamer or a deep saucepan with a steaming basket
    • One pestle and mortar

      Wash the fennels under running water. With a paring knife, cut off their green stalks.
      Eliminate the external and thicker layers if needed.
      Clean the base of their taproot and wash them again.
      Cut them into quarters, check for any sign of interstitial dirt and wash again if needed.
      Arrange them into a steaming basket adn cook them for 15-18 minutes till perfectly cooked but still firm.
      Take them out of the steamer and arrange them over a tilting chopping board so the condensed steam can be drained away. Let them chill completely (it will take another 15 minutes or so).
      Meanwhile, finely crush the black pepper corns into the mortar.

  • 2.
    Dusting the fennels with flour

    • The chilled cooked fennels
    • Salt - 3gr or to taste
    • Plain flour - 70gr
    • One plate

      Season with salt the fennels on all sides (step 2 - pic. A).
      Put some flour on a plate and coat each piece of fennel with it. Possibly, keep their layers closed so the flour will not get too deep inside where it would not cook properly. Scroll any large lump of flour and dust it again for an even coating (step 2 - pic. B).

  • 3.
    Frying the fennels in hot butter

    • The coated fennels
    • Butter - 50gr
    • “Suited garlic” - 3 cloves
    • Black pepper
    • Salt - to taste
    • One frying pan

      Put the frying pan on a medium-high heat with the butter and the garlic cloves. As soon as the butter starts foaming, add the fennels and fey them evenly on each side (step 3 - pic. A). Let them cook for about 2 or 3 minutes, so the flour will brown and the coating will gain a crunchy texture (step 3 - pic. B).
      Take them out, correct the salt if needed, sprinkle with black pepper and serve immediately.

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