Seafood prepared alla ghiotta (“glutton’s style”)—with tomatoes, olives, and capers—is common in Calabria and Sicily, but the same flavors are compatible with fennel.
Serve with grilled swordfish or tuna, roast chicken, or grilled sausages.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I really liked this recipe, although I used 2 large bulbs and didn't have the capers I thought I had. It was great even without the capers, probably less salty. Next time, I would probably make it a day before to let the flavors meld. Very nice side dish!
This is a great dish, full of flavor and it makes a great left-over! It's excellent with pasta. I too would recommend using two fennel bulbs it makes a whole bunch of sauce.
I agree with the other reviewer. If you are making this as a fennel side dish, I would add more fennel. However, if this is used as a sauce for fish than make as written. I made it to serve next to grilled swordfish and it worked out well. This is a tasty sauce.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?