Pan-fried Fennel with Anchovies is a very tasty dish. To give it even more flavor, I added some garlic cloves and a bit of turmeric (which you can obviously omit if it’s not to your taste).

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Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 30 Minutes
Portions: 4 People
Cooking methods: Stove
Cuisine: Italian
Seasonality: All Seasons

Ingredients

3 fennels (about 2.2 lbs)
5 anchovies in oil
2 cloves garlic
3 pinches fine salt
2 pinches black pepper (ground)
1 pinch chili powder
1 teaspoon turmeric powder (optional)
to taste olive oil
to taste sesame seeds (white)

Steps

Wash the fennels, remove the tougher parts and outer strings. At this point, cut them in half and then into not too small wedges.
Put a bit of oil in a pan, add the anchovies and let them melt. Now add the turmeric (if desired), ground chili, and previously cleaned garlic cloves. Stir well with a wooden spoon. Now add the fennels and salt to the pan.
Cook over medium/low heat with the lid on for about 25/30 minutes, turning them occasionally, until the fennels are soft. Taste, and if necessary, adjust the salt.
Serve with white sesame seeds sprinkled on top.
And enjoy your meal!