Tuscan Braised Fennel with Calabrian Chili Oil, Spicy Lemony Herby Sardines, and Lambrusco Pickled Onion
Braised Fennel:
3 fennel bulbs, scrubbed and cleaned
6 cups chicken stock
Salt and pepper, to taste
Extra virgin olive oil
¼ cup grated Parmigiano-Reggiano
Calabrian Chili Oil:
2 tbsp finely chopped oil-packed Calabrian chiles
½ cup olive oil
Kosher salt and freshly ground black pepper
Marinated Anchovies:
1 dozen fresh anchovies, cleaned and deboned (or high-quality jarred anchovies)
¼ cup extra virgin olive oil
2 tbsp white wine vinegar
2 cloves garlic, thinly sliced
1 tbsp fresh parsley, chopped
Salt and pepper, to taste
Spicy Lemony Herby Sardines (optional):
1 dozen fresh sardines, cleaned and deboned
¼ cup lemon juice
2 tbsp extra virgin olive oil
1 tsp red pepper flakes
1 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
Salt, to taste
Lambrusco Pickled Onion:
1 medium red onion, thinly sliced
½ cup Lambrusco wine
¼ cup red wine vinegar
1 tbsp sugar
1 tsp salt
Braised Fennel:
Preheat the oven to 350°F (175°C). Trim and cut fennel bulbs lengthwise into 1-inch thick pieces, leaving enough of the base intact to hold the layers together. Simmer fennel in chicken stock over medium heat until just tender, about 10 minutes. Strain and reserve ½ cup of the stock.
Arrange fennel in a lightly oiled baking dish. Add reserved stock, season with salt and pepper, and sprinkle with Parmigiano-Reggiano. Roast for 20–30 minutes until golden brown.
Calabrian Chili Oil:
Combine chiles and olive oil in a container, season with salt and pepper, and chill for at least 1 hour.
Marinated Anchovies:
In a bowl, combine olive oil, vinegar, garlic, parsley, salt, and pepper. Add anchovies and marinate for 1 hour in the refrigerator.
Spicy Lemony Herby Sardines (Optional):
In a bowl, combine lemon juice, olive oil, red pepper flakes, parsley, dill, and salt. Add sardines and marinate for 30 minutes in the refrigerator.
Lambrusco Pickled Onion:
In a small saucepan, combine Lambrusco, vinegar, sugar, and salt. Heat until sugar dissolves.
Pour over sliced onions in a bowl and let sit for at least 1 hour.
To Serve:
Arrange braised fennel on a serving platter. Top with marinated anchovies, optional sardines, and pickled onions. Drizzle with Calabrian chili oil for an aromatic finish.
