Tonight’s recipe for dinner was from this week’s featured cookbook, Lidia’s Favorite Recipes. I had purchased a fennel bulb a while back that I did not use all of it. I did not want to waste it so I froze it following these instructions (click here). That cut down on the cooking time.
This dish is delicious. The saltiness of the olives and the flavor of the fennel a perfect together.
Salsicce con Finocchio e Olive, Sausage with Fennel and Olives, from Lidia’s Favorite Recipes.
4 tablespoons extra-virgin olive oil
12 sweet Italian sausages (about 2 pounds)
1 cup dry white wine
6 large cloves garlic, peeled and crushed
1/4 teaspoon crushed red pepper flakes
1 cup large green olives, squashed and pitted
3 large fennel bulbs (3 1/2 to 4 pounds), trimmed and cut into 1-inch chunks
1/2 teaspoon salt
Pour half of the olive oil into a large skillet over medium-high heat. Add sausages; cook, turning occasionally, until browned on all sides, about 5 minutes or more. Carefully add wine and bring to a boil; cook until reduced by half. Transfer sausages to a platter; pour over cooking liquid.
Add remaining olive oil to skillet over medium heat.
Add garlic cook about 1 minute. Clear a hot spot and cook the crushed red pepper in it for a couple of seconds. Add olives; toss and cook for a couple of minutes.
Add fennel chunks and stir to combine. Season with 1/2 teaspoon salt, cover skillet, and cook over medium high heat for 20 minutes, stirring now and then, until the fennel softens, and begins to color. Add a little water to the pan if fennel remains hard; you want it to be wilted but not mushy.
When the fennel is cooked through, return sausages and wine to skillet. Toss together with fennel and cook, uncovered for about 5 minutes. Adjust the season to taste.