Braised fennel with gorgonzola and walnuts
The fatter, more bulbous fennel are best for cutting into salads and eating raw. Use the flavour-laden squashed and elongated type for cooking, as in this braised vegetable side dish.
Ingredients
4 large fennel bulbs
6 tbsp extra virgin olive oil
1 clove garlic, peeled and
cut in half lengthwise
Salt and pepper
100g gorgonzola
1/2 cup shelled walnuts
Method
1. Trim fennel bulbs by cutting off tops. Keep the light green fronds but discard the tough outer layers. Wash bulbs well and cut into 5mm-thick slices from top to bottom.
2. Heat 3 tbsp olive oil in a wide pan and gently fry garlic clove halves, moving around until they start to colour all over.
3. Remove garlic and add fennel slices to oil. Lightly fry, moving around carefully, for 10 minutes. Add 1 cup water and a few good pinches of salt.
4. Cover with a tight lid and cook on low flame for 15-20 minutes until fennel is tender. Remove and place on serving plates.
5. Season with a little more salt (if needed) and freshly cracked pepper. Dress with remaining olive oil. Break gorgonzola into small pieces and scatter on top along with walnuts and fennel fronds.
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