Coal-Cooked Fennel
Directions
- 1Trim the fronds from the fennel bulbs.
- 2Bury the whole fennel bulbs in spent coals.
- 3Cover the coals and fennel with a lid.
- 4Cook for about an hour.
- 5Remove the cooked fennel from the coals.
- 6Transfer the fennel to a cutting board.
- 7Carefully remove the burnt outer layers of the fennel.
- 8Slice the tender, sweet inner core of the fennel.
- 9Arrange the sliced fennel in a dish.
- 10Chop fresh thyme.
- 11Add toasted anise seeds to the chopped thyme.
- 12Drizzle red wine vinegar over the fennel.
- 13Pour extra virgin olive oil over the fennel.
- 14Season with salt and pepper.
- 15Sprinkle the chopped thyme and anise seeds over the fennel.
Ingredients
- Fennel bulbs
- Anise seeds
- Fresh thyme
- Red wine vinegar
- Extra virgin olive oil
- Salt
- Pepper
Equipment
ScissorsFire pitLidTongsCutting boardKnifeDish
Tips
- Burying the fennel directly in the coals reduces water in the bulb, increasing flavor intensity and tenderness.
- Do not wrap the bulbs in aluminum foil as it will steam the fennel and make it soggy.
- The rough outer leaves protect the sweet inner core of the fennel during cooking.
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