Fennel stewed in orange juice
4 servings
30 minutes
Fennel braised in orange juice is a refined and aromatic dish of Italian cuisine that impresses with its harmony of flavors. Its origin is linked to Tuscan traditions, where fennel is often used in cooking for its fresh anise aroma. Combined with the citrus notes of orange juice and the richness of white wine, it reveals an incredible depth of flavor. The tenderness of the vegetable is achieved by braising in oil and juice, giving it softness and a pleasant sweet-sourness. This dish pairs excellently as a side with fish or white meat and can also serve as a light standalone treat. Warm fennel with velvety sauce fills the meal with Mediterranean charm, while its exquisite aroma makes it a favorite among gourmets.
1
Cut the fennel lengthwise into 4 pieces.
- Fennel: 2 pieces
2
In a large skillet over medium heat, heat the butter and olive oil, add the fennel, and sauté for 5 minutes, turning until golden brown.
- Butter: 1 tablespoon
- Extra virgin olive oil: 1 tablespoon
- Fennel: 2 pieces
3
Pour in the orange juice, add salt and pepper. Bring to a boil and reduce the heat. Cook for about 15 minutes until the fennel is tender.
- Orange juice: 1.5 glass
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Then pour in the wine and cook for about 10 more minutes, until the fennel is very soft and the sauce thickens slightly. Season with salt and pepper. Serve warm.
- Dry white wine: 0.5 glass
- Coarse salt: to taste
- Freshly ground black pepper: to taste