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-> [Salads, Side-dishes, Vegetables] -> [Fennel nicoise Recipe] |
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Fennel nicoise
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| Artist: |
_ |
| Categories: |
Salads, Side-dishes, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 3
| large | Heads Florence fennel | | | -- (Finocchio) | | 2
| med | Onions | | 2
| each | Garlic cloves | | 5
| tbsp | Olive oil | | 1
| lbs | Tomatoes | | 1/4
| pint | Dry white wine | | 1
| pinch | Thyme | | | Salt & pepper |
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Procedures:
| 1 | Trim the fennel & cut each head into quarters. | | 2 | Boil in salted water for 10 minutes & drain very well. | | 3 | Chop the onions & garlic finely. | | 4 | Heat the oil & saute them until they rae golden & soft. | | 5 | Add the fennel & stir well over low heat. | | 6 | Skin the tomatoes, remove the seeds, chop the flesh roughly & add to the saute mixture. | | 7 | Add the wine, thyme, salt & pepper. | | 8 | Stir well, cover & simmer for 1 hour. | | 9 | Put into a serving dish & chill before serving. | | 10 | Mary norwak, "salads |
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