Serves: 4
Total Calories: 128
1 Place a rack in the center of the oven. Preheat the oven to 375°F. Oil a 13 × 9 × 2-inch baking dish.
2 Trim off the green stalks of the fennel down to the rounded bulb. Pare away any bruises with a small knife or vegetable peeler. Slice off a thin layer from the root end. Cut the bulbs lengthwise through the core into 1/4-inch-thick slices.
3 Arrange the fennel in a single layer in the pan, overlapping the slices slightly. Scatter the anchovies, parsley, capers, and pepper over the top. Add salt, if desired. Drizzle with the oil.
4 Cover the pan with aluminum foil. Bake 40 minutes or until the fennel is tender. Carefully remove the foil and bake 5 minutes more, or until the fennel is just tender when pierced, but not soft. Let cool slightly before serving.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Fennel with Anchovy Sauce recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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