For ➍4 salted anchovies (or 8 tinned fillets), cleaned, filleted & soaked, chopped
5 cl olive oil
4 small fennel bulbs, trimmed & cut into wedges
1 ts Dijon mustard
1 tbs white wine vinegar
juice of 1 lemon
salt & 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.
Serve with good bread as a starter or small course, or with braised chicken.
As in most recipes with a reference to the devil, it just means spicy....
Read shrimps Fra Diavolo.
