Wildly aromatic fennel grows all over Sardinia like a weed, especially in the spring and early summer. It gives a unique and sweet aroma to all types of traditional dishes. This stew is a delightful balance of flavors and textures: The potato provides heartiness, the onion provides depth and sweetness, and the fennel provides a slight licorice flavor.
Photo: The House and Home Magazine
3 baby fennel bulbs, stemmed, cored, and sliced into thin pieces
1 sweet onion (like Vidalia), roughly chopped
2 to 3 potatoes, washed, peeled, and cut into 1-inch cubes
3 tablespoons extra-virgin olive oil
2 cups water, divided
3 bay leaves
Salt and pepper (optional)
In a large sauté pan, sauté fennel, onion, and potatoes in olive oil over medium-high heat until they are mostly cooked through—about 10 minutes.
Add 1 cup of water and bay leaves.
Cook over medium heat until water boils off, about 6-7 minutes.
Add another cup of water and continue to cook until vegetables are cooked through, about 6-7 minutes.
Remove from heat, discard bay leaves, and add salt and pepper to taste.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.
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