Italian Vegetable Dishes Recipes - Aromatic Fennel (Finocchio Aromatizzato) Recipe

• 2 fennel bulbs

• 12 small onions

• 2 garlic cloves, crushed

• 5 ml/1 tsp chopped fresh basil

• 5 ml/1 tsp chopped fresh thyme

• 1 bay leaf

• 15 ml/1 tbsp oil

• Salt and freshly ground black pepper

• 90 ml/6 tbsp Chianti

• 3 tomatoes, skinned, peeled and chopped

• 30 ml/2 tbsp tomato puree (paste)

• 10 ml/2 tsp corn flour (cornstarch) blended with 15ml/1 tbsp water

Method:

1. Cut the fennel bulbs into quarters. Place the onions, garlic, basil, thyme, bay leaf and oil in a frying pan (skillet) and cook for 3 minutes.

2. Add the fennel pieces and season with the salt and pepper. Stir in the Chianti and tomatoes.

3. Bring to the boil and add the tomato puree. Reduce the heat to low and cook for 30 minutes, stirring occasionally.

4. Stir in the blended corn flour and cook, stirring, for 3 minutes to thicken the sauce. Discard the bay leaf and serve.