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Saut´┐Żed Fennel and Pine Nuts


2 tablespoon olive oil

1 tablespoon pine nuts

1 large garlic clove, slices

Salt and pepper to taste

¼ cup white wine or water

1 Ocean Mist fennel bulb, trimmed and cut lengthwise in 1/4 inch pieces

1 teaspoon fresh lemon juice

Freshly grated Parmesan cheese


In a 10-inch, non-stick pan heat oil over moderately high heat until hot but not smoking. Sauté pine nuts, stirring, until golden brown. With a slotted spoon, transfer pine nuts to paper towels to drain. Cook garlic slices in oil, stirring until golden.  Remove with slotted spoon, and discard. Add fennel to skillet, and cook, stirring until golden, about 2 minutes. Add wine and lemon juice, and cook until fennel is crisp-tender. Add pine nuts, adjust seasoning, toss with parmesan cheese if desired, and serve. Serves 4.