Fennel in orange juice and white wine
4 servings
30 minutes
Fennel in orange juice and white wine is an elegant dish of Italian cuisine that combines the refined sweetness of citrus with the rich notes of white wine. Fennel, with its delicate anise aroma, becomes surprisingly tender after braising, acquiring a rich flavor with light caramelization. The origins of the recipe trace back to sunny regions of Italy where simple yet exquisite dishes highlight the natural beauty of ingredients. This cooking method transforms fennel into a sophisticated side for fish or meat and also into a standalone dish for true gourmets. Served warm, it fills the air with a spicy aroma that seduces from the first second.
1
Clean the fennel (2 bulbs) and cut each into 4 lengthwise pieces.
- Fennel: 700 g
2
In a pan, heat butter and olive oil over medium heat. Add fennel and sauté for about 5 minutes on each side until golden brown.
- Butter: 1 tablespoon
- Extra virgin olive oil: 1 tablespoon
- Fennel: 700 g
3
Pour in the orange juice. Add salt and pepper. Bring to a boil, reduce heat, and cook until soft for about 15 minutes.
- Orange juice: 1.5 glass
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Pour in the wine and cook for about 10 more minutes, until the fennel is very soft and the sauce thickens. Season with salt and pepper and serve warm.
- Dry white wine: 0.5 glass
- Coarse salt: to taste
- Freshly ground black pepper: to taste