Orange juice and zest and citrusy coriander seeds underscore the sweetness of tender braised fennel. The beauty of this dish is that it’s delicious hot, warm, or at room temperature.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The fennel may be made 2 days ahead of serving.
Uncover and cool to room temperature before refrigerating it (covered).
Let the fennel come to room temperature before serving. Or reheat it, covered, in a 325°F oven.
We thought this recipe was gorgeous - my meat-eating husband put it alongside chicken breast with tarragon, I put it with prawn & courgette brochettes, but it would have been so much nicer as the main! It is going into our Christmas recipe list as well as the day-to-day one. Thank you!
Love the delicate orange flavoring. Easy and pairs well with beef, mushrooms, red wine, and tangy radicchio cauliflower salad also in this issue.
This was a nice pairing to the holiday dinner. Delicate flavor, easy to prepare. I used a lemon zester for the orange, which added nice color to the final dish.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…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?