Wine Braised Fennel

I love fennel, both cooked and raw, and I really like this wonderful side dish. It is just for those who really like fennel but it could change some minds.

INGREDIENTS
2    medium fellen bulbs
2    tablespoons olive oil
1    pinch salt
1    cup dry white table wine

METHOD
Discard the outer, tough layers of the fennel bulbs. Cut off the fronds and stems. Cut the bulbs through the core into 1 inch thick wedges. In a large skillet, warm the olive oil over medium heat. Add the fennel wedges cut side down and sprinkle with a tad of salt. Simmer each side of the fennel until lightly browned, turning as required.,about 10 to 12 minutes.

Reduce the heat to low, add the wine and cook, covered, until the fennel is tender, about 10 to 12 minutes. Turn occasionally to braise all parts of the fennel. Serve immediately.

To vary the flavors of this dish, change the type of wine used to braise the vegetables. Try a fruity rose such as Guglielmo Estate Rosatello. Perhaps  a Muscato or a Gewurztraminer, a dry Sherry or a Marsala for a sweeter taste.

Based on an idea found in Food and Wine magazine, April 2011