This is a great home for more mature fennel bulbs. Keep little ones for salad, or quick-cooking methods.
2-3 medium-sized fennel bulbs 3 Tbsp extra virgin olive oil 4 cloves garlic, lightly smashed with a mallet and peeled Finely grated zest 1 lemon ¼ medium white wine (Pinot Gris), or verjuice ½ cup Sicilian green olives, drained ½ tsp sea salt Freshly ground black pepper to taste Shave parmesan for the top, optional
1 Trim fennel bulbs, wash well, then slice thickly. Put oil, fennel, garlic, lemon and wine or verjuice in a medium-sized frying pan (skillet). Bring to a gentle bubble, season with salt and pepper, cover with a lid and turn the heat to the lowest setting.
2 Cook fennel for 15 minutes, or until tender, turning halfway through cooking. If the liquid evaporates, add a little water. Watch towards the end of cooking to ensure the fennel doesn’t scorch, and turn it from time to time. The idea is to get the fennel glazed and golden in parts. Add olives, heat through, then serve hot or at room temperature. If liked, adorn the top of the fennel with shaved parmesan.