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.