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Fennel Antipasti

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Fennel Antipasti

The perfect fennel antipasti recipe with a picture and simple step-by-step instructions.

  • 1 piece Fennel
  • 10 piece Cherry tomatoes
  • 1 pinch Sea-Salt
  • 1 branch Rosemary
  • 1 branch Thyme
  • 10 Centiliters Pernod
  1. 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.
  2. 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.
  3. It tastes best when you let the fennel rest a little over night.
Dinner
European
fennel antipasti

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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