Finocchi alla diavola. Alla diavola translates as ‘the devil’s way’ but it usually means ‘a little spicy’. This is a good recipe for people who don’t normally like fennel, as the mustard and vinegar remove the strong ‘aniseed’ taste that many people find distasteful. Serves 4.
4 salted anchovies (or 8 tinned fillets) — cleaned, filleted and soaked, then chopped
50 milliliters olive oil
4 fennel bulbs — trimmed and cut into wedges
1 teaspoon dijon mustard
1 tablespoon white wine vinegar
juice of a lemon
Salt and pepper
- Heat the oil in a pan, add the anchovies and cook, mashing with a wooden spoon, until they have almost disintegrated, then add the fennel.
- Mix together the mustard and vinegar, season with salt and pepper and sprinkle the mixture over the fennel.
- Cover and cook over a low heat, stirring frequently, until the fennel is tender. Add a little water from time to time if necessary.
- Remove the fennel from the pan and place on a warmed serving dish. Turn up the heat, add the lemon juice to the cooking liquid and stir until it starts to thicken
- Pour the sauce over the fennel and serve.
