"Sicilian" Braised Fennel

I am not the biggest fan of fennel, a bulb of which appeared in this week's CSA box, so I have been brainstorming with myself as to what to do with it.

Having had a huge lunch, I wanted something delicious, but on the lighter side for dinner, and then I remembered Pasta Con Le Sarde, a sweet and sour Sicilian pasta dish of braised fennel, spaghetti, anchovies, raisins, and pine nuts, topped with crispy breadcrumbs.

I riffed on this idea, taking from it what I wanted, and ended up with a pretty delicious fennel salad of my own which I will actually make again - the highest praise - as an appetizer course for my sister's birthday dinner!

Though I ate this as a stand-alone dish, and will be serving it as an appetizer, it would also be delicious as a side to grilled fish, or served over grain or couscous.

1 small fennel bulb, halved, stems cut off and fronds removed (reserve some fronds for the garnish)

1/2 red onion, peeled and cut into thin half moons

1/4 cup golden raisins

1 Tbsp butter

1 Tbsp vodka

1 tsp red wine vinegar

1 tsp honey

1 star anise

Pinch of saffron

Salt to taste

Chopped pickled herring and onion for garnish (optional)

Melt the butter in a large skillet over medium heat.

Add the fennel bulb halves, cut side down. Place the fennel stems, the onion slices and the raisins around the fennel halves . Add a generous pinch of salt, the star anise and the saffron to the pan as well.

Pour over the vodka. Swirl the pan around to combine the butter and saffron with the vodka and cook for a few minutes until bubbling away and the alcohol evaporated.

Turn the fennel pieces over. Add one cup of water to the pan and cover it. Cook for ten minutes. Turn the fennel back over to the cut side and cook, covered, for an additional five minutes.

Remove the cover, drizzle in the honey and the vinegar, and cook for an additional five to seven minutes until the liquid in the pan has reduced to a thick syrup. Check for seasoning and add more honey or vinegar based on your taste buds.

Remove the two fennel bulb halves from the pan and place in your serving plate. Top with some of the raisins and red onion slices, and a drizzle of the sauce. Garnish with the garnishes mentioned above and enjoy.

Leaving behind the star anise. take the remainder of the fennel, raisins, etc. left in the pan and blitz in your blender. This chunky "chutney", though not (as illustrated below) the most beuatiful and vibrant of accompaniments is absolutely delicious on grilled fish, with cold chicken, on toast that you have first slathered with goat cheese, or smeared onto a grilled cheese sandwich.