Saving at home – Fennel in a pan with bacon (or dried beef)


Hi everyone!

Here we are with another easy recipe for a single and complete dish: fennel in a pan with bacon (or dried beef).

Let’s start:


Ingredients for 4 people: 4 fennel – 1 clove of garlic – 1 small onion – 300 g ripe tomatoes – 30 ml white wine (or apple vinegar) – 1 tuft of herbs (sage, rosemary, thyme) – 100 g bacon (that you can easily replace with dried beef, if you prefer) – a pinch of tobasco sauce (or chili powder) – 20 ml extra virgin olive oil – 1 teaspoon coarse salt – salt and pepper


Bring to a boil 2 l of water in a large pot.

Wash the tomatoes. Immerse them in boiling water for a few seconds. Drain, peel and chop them on a cutting board.

Peel the garlic and the onion and chop finely.

Cut the piece of bacon (or dried beef), into strips.

Pour the oil into a saucepan, heat and add the chopped garlic and onion. Sauté for about a minute, mixing with a wooden spoon. Sprinkle with the aromatic herbs, add the tabasco (or chili powder) and finally the white wine (or apple vinegar).

Cook over low heat for about 30 minutes.

Now proceed with fennel, first removing the outer leaves and green shoots. Cut them into four parts, wash them and finally drain.

Bring to a boil 2 l of water, always in a rather large pot, and add the coarse salt. Let the fennel boil for about 10 minutes (they must become tender). Dry them on a towel or on kitchen paper.

Finish by transferring the fennel to the sauce pan and stir for 3 minutes with a spoon.

Apart, sauté the bacon (or dried beef) in a nonstick pan, without adding seasoning.

Serve the fennel with its sauce and finish by pouring the meat strips on the surface.

Enjoy your meal!

original recipe:

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