Today on the Market Report Laura Avery talks to exuberant chef Sal Marino about one of his favorite winter vegetables – fennel. Marino celebrated the 15th Anniversary of his restaurant Il Grano in 2012 and he continues to wow Angelenos’ palates with classic dishes like seared fish and wilted bitter greens in a fennel consomme. Below he shares his recipe for making your own Fennel Consomme (or Consomme’ al Finocchio) at home.
CONSOMME’ AL FINOCCHIO
Serves 4-6 palates
6 medium size whole fennel (with tops)
1 red onion
6 oz vin santo wine
2 oz extra virgin olive oil
1 tbsp fennel seeds
Salt and pepper
Cut the fennel bulbs coarsely.
Place in large stock pot on low flame the olive oil and the onion.
Cook gently until onion is soft. Add the fennel and raise fire to medium.
Stir often so that you don’t have too many ‘brown spots’ on the fennel.
Make room in the pot for the fennel seeds. Place them in and slightly toast to enhance the flavor.
Add the chopped leafy green fennel tops.
Deglaze with the vinsanto for a minute and immediately add the water.
Keep flame high until boil point, then reduce to low and cook for 2 hrs.
Drain through fine sieve. Discard all solids.
Season with salt and white pepper to taste.
Notes and suggestions:
Grill one slice of the fennel, cut up in very small even squares (brunoise). Sprinkle in the consomme’ to add texture and visual appeal.
How we use it:
Sautee’ favorite greens and place in center of bowl. Place seared piece of fish on top of greens.
Pour consomme’ around green without touching the fish and drop the chopped fennel in broth.