John Myers
Contents
show
Ingredients
- 1 piece Fennel
- 10 piece Cherry tomatoes
- 1 pinch Sea salt
- 1 branch Rosemary
- 1 branch Thyme
- 10 Centiliters Pernod
Instructions
- Heat the oil in the pan. Cut the fennel lengthways into strips. As soon as the oil is hot enough, add the fennel to the pan, add the aromatics (rosemary and thyme) and let it simmer a little.
- Scald the corsch tomatoes with hot water. Let stand for a minute and then peel off the skin ... and add to the pan with the fennel. Swivel a little and you're done.
- It tastes best when you let the fennel rest a little over night.
