Sautéed Fennel With Fennel Fronds – vomFASS Madison University Avenue

Ingredients

• 2 large fennel bulbs with stalk and fronds attached (about 1½ pounds)
• 3 Tbsp vomFASS San Domenico Extra Virgin Olive Oil, divided
• ¼ tsp Kosher salt
• Freshly ground black pepper
• 1 clove garlic, minced
• 1¾ cups Eola Hills Classic Pinot Gris
• 2 Tbsp lemon juice, freshly squeezed (about 1 lemon)
• 2 Tbsp drained capers
• 3 Tbsp unsalted butter, cut into ½-inch pieces