Coal-Cooked Fennel

60 mins
Serves 1
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Directions

  1. 1Trim the fronds from the fennel bulbs.
  2. 2Bury the whole fennel bulbs in spent coals.
  3. 3Cover the coals and fennel with a lid.
  4. 4Cook for about an hour.
  5. 5Remove the cooked fennel from the coals.
  6. 6Transfer the fennel to a cutting board.
  7. 7Carefully remove the burnt outer layers of the fennel.
  8. 8Slice the tender, sweet inner core of the fennel.
  9. 9Arrange the sliced fennel in a dish.
  10. 10Chop fresh thyme.
  11. 11Add toasted anise seeds to the chopped thyme.
  12. 12Drizzle red wine vinegar over the fennel.
  13. 13Pour extra virgin olive oil over the fennel.
  14. 14Season with salt and pepper.
  15. 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.