Braised Fennel with Orange & Parmigiano-Reggiano
Yield: 4-6 Servings
1 Tbsp Olive oil
3 each Fennel bulbs, (about 1-1/2lbs) tough, bruised outer leaves discarded, cut in fourths, partially remove core. Reserve a few fronds of fennel.
1 small Red onion, thinly sliced
To taste Kosher salt and freshly ground black pepper
½ cup Orange juice (juice from two large oranges)
2 tsp Orange zest
1 cup Vegetable broth
1-2 each Star anise, ground to a powder
3 Tbsp Parmigiano-Reggiano, finely grated (or any other hard grating cheese)
¼ cup Pinenuts, toasted
Heat a large sauté pan over medium high heat. Add the oil, fennel and onion; season with salt and pepper and brown slightly; about 5 minutes. Add the orange juice, zest, broth and star anise to taste. Bring to a boil and lower heat to simmer. Cover and cook 10-15 minutes longer until fennel is fork-tender.
Remove the fennel from the pan and place on a platter. Turn the heat back up to high and reduce the liquid down to a syrup. Return the fennel to the pan and toss to coat. Check seasoning.
Arrange the fennel on a serving platter. With a rubber spatula scrape any remaining sauce over the fennel. Sprinkle with the cheese, pine nuts and reserved fennel fronds.