Fennel Salad (Insalata di Finocchio) recipe
ingredients
2 large heads fennel, trimmed
1/2 bottle white wine
30 ml (2 tbsp) olive oil
30 ml (2 tbsp) tomato puree (paste)
1 bay leaf
5 ml (1 tsp) dried basil
15 ml (1 tbsp) chopped fresh parsley
1/2 bottle white wine
30 ml (2 tbsp) olive oil
30 ml (2 tbsp) tomato puree (paste)
1 bay leaf
5 ml (1 tsp) dried basil
15 ml (1 tbsp) chopped fresh parsley
method
1. Chop each fennel into thin slices. Combine all the ingredients except the parsley in a saucepan and bring to the boil.
2. Simmer for 12 minutes. Remove the fennel, place in a serving dish and keep warm Bring the sauce back to the boil and reduce the liquid by simmering until it has thickened. Pour the sauce over the fennel.
Sprinkle with the parsley and serve.
2. Simmer for 12 minutes. Remove the fennel, place in a serving dish and keep warm Bring the sauce back to the boil and reduce the liquid by simmering until it has thickened. Pour the sauce over the fennel.
Sprinkle with the parsley and serve.
serving amount
serves 4 - 6
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