Braised fennel

STEVE MANFREDI

all details

Because all that slow cooking tends to draw the sweeter flavours of the spectrum from meats and vegetables, we tend to use wine, vinegar or even verjuice for balance. Especially when braising vegetables such as fennel, a little vinegar adds a pleasant tang, complementing its sweet anise flavours.

Braised fennel
Photo: Marco del Grande

Ingredients

4 tbsp of extra virgin olive oil

Method

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  • Cuisine - italian
  • Course - side

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