A new vegetable to fall in love with – and the easiest way to prep it: braised fennel

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In the Ruffoni family we strongly believe that even the simplest recipe can be elevated to take a special pride of place on the table.

This is the case of braised fennels, a recipe from the cucina povera (lit. poor cooking) Italian tradition that gets a boost from lemon zest – a sour, unexpected note that marries perfectly with the mildly sweet flavor of cooked fennel – and, of course, the right serving vessel.

Despite fennels being an unusual choice in the US – far from the "everyday veggies" that are broccoli or green beans – this Mediterranean vegetable known as finocchio has been used for centuries in Italy. In the peninsula, we like to serve fennel on its own – raw, sliced in a fresh salad with vibrant citrus segments and briny black olives – as a side dish – cooked to accompany pork, chicken, sausage and lamb – or as an ingredient in hearty soups (minestrone) and stews.

Intrigued? Look for fresh, plump mid-sized fennels and bring them home to try our simple and delicious braised fennel recipe.

Meet the author

Owen Wyatt

A California native, Chef Owen Wyatt spent several years working in restaurants before deciding to go to culinary school.
Graduated from the CIA (Culinary Institute of America) in 2013, he has since worked at some of the best restaurants around the country, including prestigious Chef Thomas Keller's Bouchon Bistro and Ad Lib, and he’s now the Culinary Director of Hestan Smart Cooking.
His knowledge, dedication, and high quality standards make Chef Owen Wyatt’s recipes a trusted tool to turn every day food into a meal to remember.

A California native, Chef Owen Wyatt spent several years working in restaurants before deciding to go to culinary school.
His knowledge, dedication, and high quality standards make Chef Owen Wyatt’s recipes a trusted tool to turn every day food into a meal to remember.

Shop this story