Wild Fennel with Olive Oil — Aegean Lemon Fennel

Cut off and discard the woody ends of the fennel stems, then cut the fronds and tender stems into 3–4 cm pieces. Rinse them twice in plenty of water, add them to boiling water, and blanch for 5 minutes. Discard all the blanching water to remove the wild fennel’s bitterness. Press the fennel gently in a strainer to remove excess water.

Cover and cook over low heat. The dish is ready when the rice is soft enough to crush between two fingers and only oil and two or three 15 ml measures of thick liquid remain in the pot. If the liquid evaporates too soon, add 50 ml hot water.