Recipe - Heart-Shaped Chocolate Diablo Cake

2 small Fennel bulbs; (sometimes
called
; anise, available at
; most supermarkets),
; trimmed, reserving
; 6 of the leaves of
; garnish if desired
1 tablespoon Olive oil
1 tablespoon Unsalted butter
1 tablespoon Fresh lemon juice
2 tablespoon Minced fresh coriander

In a kettle of boiling salted water cook the fennel for 15 minutes, or
until it is barely tender. Transfer the fennel to a cutting board, let it
cool, and cut it lengthwise into 1/3inchthick slices. In a large skillet
heat the oil and the butter over moderately high heat until the butter is
foaming and in the fat saute the fennel slices for 3 minutes on each side,
or until they are golden. Sprinkle the fennel with the lemon juice, the
coriander, and salt and pepper to taste, divide it between 2 plates, and
garnish it with the reserved fennel leaves.

Serves 2.

Gourmet February 1992

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