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I think it was sometime in 2008 that I discovered how delicious Pernod was in Italian cooking (which led me to make one heck of a Pernod and fennel-based lasagna in August). But for some silly reason, I never thought of combining the two without noodles and tomato sauce. Duh.
The above picture comes from a delicious side of Fennel Braised in Pernod from The Kitchn (using a recipe from The Greasy Spoon). Slap this on the table with a shot of sambuca and a dessert of Black Jack gum and this food fiend would be a very happy camper. I don't think I'd need a main dish. But maybe pernod-flavored pasta...?
