Fennel in Tomato Sauce (Finocchi in Salsa di Pomodoro)
Instructions
In a Pan fry the chopped onion and garlic, sweet heat for 10 minutes, without coloriscano.
Add the chopped peeled tomatoes with their juices, herbs, tabasco sauce, white wine, salt and pepper, stir and simmer in covered pot and over low heat for about 30 minutes.
Then remove the lid, turn up the heat and you reduce the cooking until you have a thick sauce.
Clean the fennel, divide them in half lengthways and boil for 10 minutes in salted water; in a Pan fry the Diced Bacon until it is crisp and golden.
Put the fennel in a warm serving dish, cover with the tomato sauce, sprinkle them with the bacon and serve.
Ingredients and dosing for 6 persons
- 6 fennel
- 3 cloves of garlic
- 1 tablespoon of olive oil
- == 1 large onion
- Salt
- Pepper
- 400 g of peeled tomatoes
- 15 cl of dry white wine
- 2 teaspoons of chopped herbs
- 1 drop of tabasco
- 120 g of bacon