From Moosewood Restaurant New Classics
Sauté: Seasoned Bread Crumbs:
2 Fennel bulbs 2 TBSP olive oil
2 TBSP olive oil 1 garlic clove, chopped
3 garlic cloves, chopped ½ cup breadcrumbs
1 tsp fresh ground fennel seeds *optional
1 tsp salt
3 TBSP water
1/3 cup grated Parmesan cheese
fresh ground black pepper to taste
Slice the fennel bulbs lengthwise into narrow wedges about 1/8 inch wide. In a large skillet, heat the olive oil and sauté the garlic and ground fennel (if using) for several seconds. Stir in the salt and the sliced fennel and sauté for 1 to 2 minutes. Add the water, cover, and increase heat slightly. Simmer, stirring occasionally, for 10 to 15 minutes, until tender.
Meanwhile, make the seasoned breadcrumbs. Warm the olive oil in a small skillet. Add the garlic and sauté for a few seconds. Add the breadcrumbs and stir until golden and crunchy, about 5 minutes. When the fennel is tender, transfer it to the serving dish and evenly sprinkle with the breadcrumbs. Serve topped with grated Parmesan and fresh ground black pepper.