Fagito Me Maratho Stewed Fennel And Onions Recipes

BEEF FENNEL STEW

Steps:

• Preheat the oven to 200 degrees F.
• Trim the fat from the beef, and cut the beef into strips. Put the beef, onions, fennel, and roasted garlic into a large braising pan. Season the mixture with salt, and pepper. Pour the beer over the ingredients in the pan, submerging them. Cover the pan tightly with two layers of aluminum foil. Cook the stew in the oven for 8 hours. Transfer the stew to bowls, and garnish with fennel fronds.
• Preheat the oven to 300 degrees F.
• Cut the heads of garlic in half and sprinkle with extra-virgin olive oil, salt, and pepper, to taste. Wrap the heads in aluminum foil, and bake for 40 to 45 minutes.

GRILLED FISH WITH FENNEL - PALAMIDA ME MARATHO

Steps:

• Combine the marinade ingredients in a bowl with the fish fillets. Cover and refrigerate for at least 30 minutes.
• Heat the olive oil in a large skillet and saute the fennel for 5 minutes until softened. Add the white wine, lemon juice, and zest, salt and pepper and simmer, stirring occasionally, for 10 minutes or until the fennel is tender and the sauce has thickened.
• Cook the fish fillets on an oiled cast-iron grill over medium heat, for about 5 to 7 minutes each side, depending on the thickness of the fillets, or until cooked. Baste with the remaining marinade ingredients while cooking.
• To serve, transfer the fennel to a platter, place the fish fillets on top, spoon any remaining sauce from the pan over the fish fillets and serve immediately.

PROVENCAL PORK STEW WITH FENNEL AND OLIVES

Steps:

• Heat 1 tsp of the oil in a large dutch oven over medium heat. Add fennel and onion and saute for 8 minutes until tender. Add the garlic and saute 2 minutes more.
• Spoon the fennel mixture into a bowl and put aside for now.
• Place the flour in a shallow powl. Dredge the pork in flour, shaking off excess.
• Heat remaining oil in the dutch oven over medium high heat. Add half of the pork and sprinkle with salt and pepper. Cook 6 minutes browning on all sides. Repeat with the remaining pork.
• Add wine to the pan, scraping up the browned bits. Stir in fennel mixture, broth, herbes and tomatoes and bring to a boil.
• Cover and reduce heat. Simmer for 45 minutes. Stir in remaining salt and pepper and the olives. Simmer 10 minutes more.
• Sprinkle with parsley and serve.

CARAMELIZED FENNEL AND ONIONS

Steps:

• In a large skillet with a tight-fitting lid, heat extra-virgin olive oil over medium-high. Add fennel and onion, and season with coarse salt and ground pepper. Cook, stirring occasionally, until mixture begins to brown, about 5 minutes. Reduce heat to medium, cover, and cook 5 to 7 minutes. Uncover, add 1 tablespoon water, and cook, stirring constantly, until golden brown and soft, 2 minutes.

FAGITO ME MARATHO (STEWED FENNEL AND ONIONS)

Steps:

• Heat 1/4 cup oil in a large nonstick skillet.
• Fry the bread cubes in batches until golden on all sides, about 20 minutes, adding more oil if needed.
• Remove and drain on paper towels.
• Heat remaining oil and saute onions over medium heat until soft, about 5 minutes.
• Add fennel bulbs and cook 4 minutes more.
• Add wine and simmer 30 seconds.
• Add water, fennel seeds, salt and pepper.
• Reduce heat to low and simmer for 10 minutes, or until fennel is tender and most of the liquid has evaporated.
• Reserve 2 tablespoons fennel leaves and add the rest to the pan.
• Cook for 2 minutes more.
• Place fried bread cubes on a serving platter.
• Spoon stewed fennel over bread and sprinkle with reserved fennel leaves.
• Serve warm or at room temperature.