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Braised Fennel And Tomatoes

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Braised Fennel And Tomatoes is a surprisingly easy-to-make dish. This was not my thought previously, but when I came across this recipe of Braised Fennel And Tomatoes I give it a try and get astonishing results. My family is surprised to see me as an expert Italian cook. Do you also wanna become the one? Go ahead ladies and show your skills!
Ingredients
  Anise seeds 1 Teaspoon
  Fennel bulb 1 , cored and cut into 1/4 pieces
  Olive oil 1 Teaspoon
  Sliced onions 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), sliced
  Defatted chicken stock 1⁄4 Cup (4 tbs)
  Plum tomatoes 3
  Red wine vinegar 1 Teaspoon
  Salt To Taste
  Black pepper To Taste
Directions

Put the anise seeds in a small no-stick frying pan and toast over high heat, shaking the pan occasionally, for 1 minute, or until they smell fragrant.
Set the seeds aside.
In a large frying pan over medium heat, heat the oil and saute the onions and garlic for 1 minute, or until soft.
Add the fennel and toss.
Add the stock.
Reduce the heat, cover and cook for 5 minutes, or until the fennel is tender.
Add the tomatoes and vinegar and cook, uncovered, for 2 minutes, or until the liquid is reduced by half and the tomatoes are tender.
Add salt and pepper to taste.
Sprinkle with the anise seeds before serving.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Saute

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