It may not have a bulb, but bronze fennel’s dreamy fronds can elevate a whole dish
I came to bronze fennel late in life. It’s not traditionally part of my culinary culture.
Its more popular sibling, Florence fennel – with its cultivated bulbs – is now a mainstream presence in salads, raw or roasted. One of the first and most memorable ways I’ve ever eaten it was 15 years ago, when fennel bulbs were all the rage, at Sant Ambroeus in New York. It was served Sicilian style: thinly shaved fennel and raw artichokes, Parmigiano-Reggiano, orange and mint. It was a total revelation to a small-town girl from Sydney.
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