In a 12 to 14-inch saute pan, heat the olive oil over medium heat until smoking. Add the fennel halves, anchovies, and garlic. Cook until the fennel is a dark golden brown, about 8 minutes.
Add the Liquore Strega and cook until almost all the liquid has been reduced and fennel is completely glazed. Sprinkle the fronds over the fennel and season with pepper. Add sea salt to taste, if needed.
This recipe yields 4 to 6 servings.
I have never tried this recipe for cooking fennel with the Italian Liquore Strega. The type of fennel used in this recipe is "Florence fennel" (Foeniculum vulgare dulce), also known as "bulb fennel" or "sweet fennel." It is frequently eaten as a vegetable in Italian cooking.
Intriguingly, one of the known key ingredients in the secret, "magical" reciepe for the Italian Liquore Strega is fennel, which gives Strega its distinctive anise flavor.
Anonymous, Fennel With Strega Recipe 2012, accessed 7/28/12.
ABC of Aradia and Other Subjects, scroll down to "fennel"
Fenoci in Salata (Fennel Salad)
Aradia home page