Fennel scented
Instructions
Clean the fennel by removing the toughest parts and cut them into slices lengthwise.
Arrange the slices in a saucepan, pour over the wine and sprinkle with lemon juice.
Salted, flavoured with bay leaves and some grain of pepper, stir and cook for 15-20 minutes.
Then drain fennel, have them jump in oil and butter and sprinkle of dill and parsley.
Ingredients and dosing for 4 persons
- 800 g of large fennel
- 1 lemon
- 50 G = = dry white wine
- 2 leaves of laurel
- 1 sprig of dill
- 1 teaspoon of chopped parsley
- 10 g of butter
- 1 tablespoon of olive oil extra virgin
- Salt
- Pink pepper