Braised Fennel with Capers

from lidiasitaly.com (Lidia Bastianich)
via Anne Halsted

serves 6

1/3 cup extra virgin olive oil
3 pounds fresh fennel, trimmed and cut into 1-inch chunks
2 1/2 cups sliced onions
1/3 cup small capers, drained
1/2 teaspoon salt or to taste
freshly ground black pepper to taste

Pour the olive oil into a 12-inch or larger skillet, set it over medium heat. Dump in all the fennel and onions, season with salt, then stir and toss well.

Cover the pan tightly and let the vegetables cook and caramelize slowly, stirring occasionally. Adjust the heat as necessary so theyfre sizzling, softening and cooking in their own moisture, but notburning orbrowning too fast.

After 15 minutes stir in the capers; if the fennel pieces appear dry, add a few tablespoons ofwater too. Cook another 15 minutes, tightly covered and stirring now and then until the fennel is tender and tinged golden brown. If they're pale or you want deeper color, cook them uncovered for a few minutes.

Taste and season with salt if you want; grind on pepper to taste just before serving, nice and hot!

This is a very easy vegetable dish that adds balance to chicken or fish and is especially good with something spicy like sausage. Delicious!