April 8th, 2012
Excerpted from Spain and the World Table by Martha Rose Shulman. Copyright © 2008 by Martha Rose Shulman. Excerpted by permission of DK Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
In a large sauté pan combine first 5 salsa ingredients. Heat over medium heat for 3-5 minutes. Cook until garlic cloves are lightly browned and raisins begin to puff, about 10 minutes. Add anchovies. Remove from heat and let cool.
Transfer cooked mixture to a food processor. Process until nearly smooth, about 1 minute. With food processor running, pour in chicken stock, vinegar and salt and process until nearly smooth. Adjust seasoning and refrigerate.
Preheat grill to medium-high.
Meanwhile, cut fennel bulbs in quarters lengthwise. Slice thick core off each bulb and remove tough outer layer. Slice bulbs vertically into 1/4-inch shards.
In a medium bowl, mix black olives, 1/4 cup oil and lemon juice. Add salt and pepper to taste. Add fennel shards and toss to coat.
Rub chops with remaining oil and season with salt and pepper. Grill until medium rare, about 5 minutes per side.
Arrange two chops on each plate. Add about 2/3 cup fennel salad. Spoon 2 teaspoons salsa over each chop and serve extra salsa in a bowl.