"Forget chopped liver. Instead, serve this
fresh fennel pate with its unexpectedly
delicate anise flavor. . . "
Makes 2 Cups; Or About 16 Servings
Cut off the feathery tops of the fennel
bulbs, and remove any tough outer layers.
Cut the fennel into 1/4-inch dice, to yield
about 3 cups.
In a large nonstick skillet over medium
heat, heat the olive oil and sauté the
garlic, shallot, and onion about 4 minutes,
or until soft.
Add the fennel and sauté
until tender, about 10 minutes. Add the
thyme, salt, and pepper, and let cook for 5
more minutes.
Transfer to a wooden board and
chop until well blended, or place in a food
processor and pulse once or twice for a
finer consistency.
Spoon into a covered bowl
or crock and refrigerate until ready to
serve.
Serve with toast rounds. |
