Sautéed Fennel With Fennel Fronds – vomFASS Madison University Avenue
vomfassmadison-universityave.com
Ingredients (2-4 servings)2 large fennel bulbs with stalk and fronds attached (about 1½ pounds)3 Tbsp vomFASS San Domenico Extra Virgin Olive Oil, divided¼ tsp Kosher saltFreshly ground black...
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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
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