Braised peppers – fennel – vegetables

Ingredients for 4 servings:

• 600 g fennel
• 1 large bell pepper(s), red
• 400 g tomatoes
• 1 small chili pepper(s), red
• 80 g onion(s)
• 4 garlic cloves
• 2 sprigs of thyme, fresh
• 2 sprigs of marjoram, fresh
• 125 ml dry white wine
• 125 ml olive oil
• Salt and pepper, freshly ground white
• 40 g Parmesan, freshly grated
• Butter for the mold
• Butter for flakes

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cut off the root end of the fennel bulbs and remove any dried outer leaves. Trim and finely chop the fennel greens, and set aside 1 tablespoon. Starting at the cut end, pull the fine threads off the bulbs. Quarter the bulbs, remove the hard core, and cut into wide strips. Halve the bell pepper, remove the seeds and membranes, and cut the flesh into wide strips. Briefly blanch the tomatoes, rinse in cold water, peel, cut into eighths, and remove the stems and seeds. Halve the chili pepper, remove the seeds, and chop very finely. Peel and finely chop the onions and garlic. Mix the vegetables together, season with salt and pepper. Grease a baking dish and add the vegetables. Remove the stems from the thyme and marjoram and finely chop. Mix together with the fennel greens. In a bowl, mix the wine, oil, and herbs well and pour over the vegetables. Cover the dish with aluminum foil and cook the vegetables in a preheated oven at 200°C for 1 hour. Five minutes before the end of the cooking time, sprinkle with Parmesan cheese and dot with butter. Leave the aluminum foil off to allow the cheese to form a crust.