Fennel nicoise
Yield: 4 Servings
Ingredients:
- 3 lg Heads Florence fennel -- (Finocchio)
- 2 md Onions
- 2 ea Garlic cloves
- 5 tb Olive oil
- 1 lb Tomatoes
- 1/4 pt Dry white wine
- 1 pn Thyme
Instructions:
Salt & pepper 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.
