Fennel with anchovy butter

Name: Fennel with anchovy butter
Prep time: 10 min
Total time: 10 min
Yield: 0
Cuisine: Italian
Ingredients: 4 (not too large) fennel bulbs; 100g butter; 50gr anchovies in oil; lemon juice to taste; 1 small bunch of fresh parsley

Steamed fennel wedges with anchovy butter and fresh dill on a white plate with silverware and a striped napkin.

Preparation Time:

10 min

Difficulty:

Easy

Cuisine Type:

Diet:

Product categories:

Ingredients

4 (not too large) fennel bulbs

100g butter

50gr anchovies in oil

lemon juice to taste

1 small bunch of fresh parsley

Proceedings

Cut the butter into small pieces and leave it to soften at room temperature. Drain the anchovies thoroughly, patting them dry with kitchen paper, then crush them in a mortar until you have a smooth paste. Mix this into the butter, gradually adding 2 teaspoons of lemon juice and the chopped parsley leaves, until you have a smooth mixture.

Place the prepared butter mixture on a sheet of baking paper or aluminium foil, shape into a small cylinder, wrap it up, pressing the ends together, then place in the fridge to chill for at least 3 hours.

Clean the fennel, removing the fronds and any damaged parts, then cut into wedges. Place them in the steamer basket and steam in the oven at 100°C for 8–10 minutes. Divide between plates and garnish with the anchovy butter cut into small cubes and a few fennel fronds.

Steaming requires lower temperatures, and thanks to this gentle method, it cooks food differently, preserving the nutritional and organoleptic properties of the ingredients to the greatest extent possible. In this way, the carefully selected, tasty and healthy ingredients retain their original flavours, colours and textures.

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Fennel with anchovy butter

Ingredients

Proceedings

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