Fennel with black olives
Instructions
Clean the fennel and cut them into quarters, keeping the leaves.
In a baking dish with oil fry the shallots and garlic, then add the fennel, thyme, Rosemary and bay leaf.
Season with salt and pepper and wet with white wine, then spread on vegetables chopped olives and tomato paste.
Close the baking dish with a sheet of foil and cook the vegetables in the oven at 180 degrees for 35 minutes.
Finally, strain the broth, let reduce over low heat and serve the sauce with fennel sprinkled with grated Parmesan cheese, garnished the dish with the blade held aside.
Ingredients and dosing for 4 persons
- 2 fennel (180 g each)
- 1 shallots cut into brunoise
- 1/4 garlic
- 1 tablespoon of olive oil
- 1 sprig of thyme
- 1 sprig of rosemary
- 1 leaf of laurel
- 5 cl of white wine
- 10 black olives
- 50 cl of tomato paste
- 10 g of grated parmesan cheese
- Salt
- Pepper