Fennel is a wonder, and in its bulby, uncooked form, it has a mildly licorice taste with a crunchy texture. When cooked, its taste becomes milder and the texture softer and it can be prepared in numerous ways: sauteed, braised, baked and added to soups or stews. The Italian kitchen uses its incomparable savour generously, creating foods such as Braised Garlicky Fennel or Finocchi Gratinati, adding it to a fresh Burrata Salad or simply serving it raw, as an appetizer.
Suggestion: great in a Burrata salad
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