Braised Fennel With Fresh Figs

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 onion, small
• 10 figs, very ripe
• 1 cup rich chicken broth
• 1/2 teaspoon salt
• 4 fennel bulbs
• 1/2 lemon, juice of
• mixed greens (to garnish, mesclun salad)
• 2 -3 ounces parmigiano-reggiano cheese, shaved for garnish

Recipe

• 1 chop the onion and two of the figs coarsely and put them in a saucepan large enough to hold all the fennel. add the chicken stock and salt. bring the mixture to a simmer.
• 2 meanwhile, cut the dark green ends away from the fennel and reserve for other use or discard. cut the rest lengthwise into quarters and add them to the pan.
• 3 cover the pan tightly and let the fennel cook at a very low simmer until it is tender, about 30 minutes. (note: it is not necessary to cover the fennel with liquid; it will cook evenly in the tightly covered pan.)
• 4 remove the fennel from the pan juices.
• 5 puree the pan juices in a food processor or blender, adding lemon juice to taste. taste for seasoning.
• 6 to serve, cut the tips from the remaining figs and cut them lengthwise into thin slices, leaving them attached at the base. they will fall open into a fan shape. place one at the edge of each of eight small salad plates.
• 7 overlap two fennel quarters at the center and spoon some of the puree over the fennel.
• 8 garnish the rest of the plate with a handful of greens and shaved parmigiano-reggiano.