FINOCCHIO CON ROSMARINO E MIELE or OVEN BAKED FENNEL WITH ROSEMARY AND HONEY

It must be the cold, I can not explain it in any other way. This week I have only posted recipes with a sweet tinge and I will do it again today. Either it is the cold that makes my body crave for more calories or it is old age. My father who never has been a sweet eater, has in his old age developed a surprising interest in sweets and now I wonder WHEN this type of symptom begins… I am sure, however, that it is the cold’s fault because as I am typing this I can feel how my fingers are getting icier and icier!
That I like fennel must be clear to anyone who stop by to check out the recipes I post and today I am posting the umpteenth one! This time they are baked in the oven with rosemary, honey and white wine and the first time one of my friends made this for me I was enchanted.


FINOCCHIO CON ROSMARINO E MIELE or OVEN BAKED FENNEL WITH ROSEMARY AND HONEY

2 large or 3 small fennel bulbs
A sprig of rosemary
1 tblsp honey
2 tblsp dry white wine
1 clove of garlic
Salt
Olive oil

- Clean the fennel bulbs and remove the outer layer. If they are small, you divide them lengthwise in two, if they are bigger you quarter them.
- Throw them into boiling water for 2-3 minutes and then let them dry.
- Slice the garlic clove into the olive oil that you have poured into a frying pan and let it heat up before you add the fennel. Sprinkle some salt over it and fry for two minutes.
- Mix the white wine, the honey and the rosemary leaves.
- Put the fennel in an oven-proof dish, pour the honey-wine mix over it and let it bake in a pre-heated oven (175° centigrades) with for 15-20 minutes.