Recipe- Kathy Bechtel of Italiaoutdoors Food & Wine
2 bulbs fennel
3 cloves garlic
Peel from one lemon
1/8 teaspoon red pepper flakes
1 cup extra virgin olive oil
Kosher salt and freshly ground pepper
Trim the stem end of the fennel, cut off any stalks and leaves (reserve the fronds for garnish) and pull away discard any damaged or tough outer layers of fennel bulb. Slice fennel lengthwise 1/4″. Remove the tough solid inner triangular core that is at the base of the bulb,
Lay slices in a shallow roasting pan. Gently smash the garlic cloves and add to fennel. Sprinkle with red pepper flakes and several strips of the lemon peel, being careful not to get the white pith with the peel. If you do get some pith, cut it away with a small pairing knife.
Cover the fennel with olive oil – the amount of oil may vary slightly depending on the size/amount of fennel.