Fennel Nicoise Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 large: Heads Florence fennel, (Finocchio)
2 medium: Onions,
2 each: Garlic cloves,
5 tbsp: Olive oil,
1 lbs: Tomatoes,
1/4 pint: Dry white wine,
1 pinch: Thyme,
Salt & pepper,
Directions:
Trim the fennel & cut each head into quarters. Boil in salted water
for 10 minutes & drain very well. Chop the onions & garlic finely.
Heat the oil & saute them until they rae golden & soft. Add the
fennel & stir well over low heat. Skin the tomatoes, remove the
seeds, chop the flesh roughly & add to the saute mixture. Add the
wine, thyme, salt & pepper. Stir well, cover & simmer for 1 hour. Put
into a serving dish & chill before serving.
Source from luhu.jp
for 10 minutes & drain very well. Chop the onions & garlic finely.
Heat the oil & saute them until they rae golden & soft. Add the
fennel & stir well over low heat. Skin the tomatoes, remove the
seeds, chop the flesh roughly & add to the saute mixture. Add the
wine, thyme, salt & pepper. Stir well, cover & simmer for 1 hour. Put
into a serving dish & chill before serving.
Source from luhu.jp