Braised Fennel with wine Recipe
Recipe Ingredients for Braised Fennel with wine
| Amount | Ingredient |
|---|---|
| 6 St | Fennel bulbs |
| 300 ml | Olive oil |
| 5 St | Garlic cloves |
| 100 grams | black olives |
| 4 pcs | Tomatoes |
| 1 / 2 l | White wine |
| 8 St | Anchovifilets |
| some | Salt and pepper |
| 1 pc | Baguette (side dish) |
Braised Fennel with wine Recipe Directions
Rinse the fennel and remove the outer "leaves." The tubers longitudinally (vertically, so that symmetrical) half.
Heat the oil in a deep pot and add the halved fennel bulbs. After a short time the fennel bulbs (not crushed), salt, pepper, add the pitted olives, and the peeled tomatoes (you can also take canned tomatoes).
Deglaze with the wine and simmer 1 hour over low heat.
Distributed in a rather flat, but the fennel bulbs large baking dish and cover with the "juice" that is created when cooking. Freely again, a little olive oil to be given.
"Pull" for 12 hours in refrigerator. Serve with the baguette and the Anchovifilets. This appetizer is eating cold.
