Fennel nicoise

4 Servings

Ingredients

Quantity Ingredient
3 larges Heads Florence fennel (Finocchio)
2 mediums Onions
2 eaches Garlic cloves
5 tablespoons Olive oil
1 pounds Tomatoes
¼ 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.

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