Fagito Me Maratho Stewed Fennel And Onions Recipes

FAGITO ME MARATHO (STEWED FENNEL AND ONIONS)

Steps:

• Heat 1/4 cup oil in a large nonstick skillet.
• Fry the bread cubes in batches until golden on all sides, about 20 minutes, adding more oil if needed.
• Remove and drain on paper towels.
• Heat remaining oil and saute onions over medium heat until soft, about 5 minutes.
• Add fennel bulbs and cook 4 minutes more.
• Add wine and simmer 30 seconds.
• Add water, fennel seeds, salt and pepper.
• Reduce heat to low and simmer for 10 minutes, or until fennel is tender and most of the liquid has evaporated.
• Reserve 2 tablespoons fennel leaves and add the rest to the pan.
• Cook for 2 minutes more.
• Place fried bread cubes on a serving platter.
• Spoon stewed fennel over bread and sprinkle with reserved fennel leaves.
• Serve warm or at room temperature.

STEWED FENNEL

Steps:

• Clean and trim fennel bulbs, cutting off fronds. Wash and finely chop fronds, and set aside. Cut bulbs into eighths, and place in a medium saucepan. Add olive oil and 1 1/2 cups water.
• Cover pan, and bring to a boil over high heat; then, immediately reduce heat to medium. Stir fennel, cover, and stew for 5 minutes. Add chopped fennel fronds, ground fennel seed, red pepper flakes, and salt to taste.
• Stir mixture, and raise heat to medium-high. Cook, covered, until liquid has nearly evaporated and fennel is thoroughly cooked and soft, about 10 more minutes. (If necessary, simmer uncovered for a few minutes to reduce liquid.) Remove pan from heat, and add lemon juice. Toss to mix well. Serve hot.