Braised fennel with wine & black olives

[Guest guest]

INGREDIENTS

2 large fennel bulbs

1 tblsp extra virgin olive oil

2 garlic cloves, unpeeled

large pinch of dried red pepper flakes

2 tsp rough chopped fresh rosemary leaves

1/2 cup good dry white wine [optional, remember alcohol cooks out]

1/2 cup pitted black olives -- kalamata, or what's available

juice of 1 small orange

salt [optional]

 

1] Cut fennel bulbs in half, the half again into 1/4 wedges. {lace in a large,

heavy skillet pan and stir in oil, garlic, pepper flakes & rosemary. Cook over

medium heat approx 10 min until lightl golden

 

2]Pour in wine, bring to boil over high heat. Add olives, reduce heat, and

simmer, uncovered, stirring occasionally for 15-20 min until tender

 

3] Increase heat & reduce remaining sauce until fennel starts to carmelize. Pour

in orange juice and cook , stirring, until it's reduced.

Add salt to taste.