Braised fennel with olive oil (Braised fennel with olive oil) from My Kitchen in Rome: Recipes and Notes on Italian Cooking (page 272) by Rachel Roddy

  • olive oil
  • fennel

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Barb_N on March 28, 2017

    This is a bare bones preparation but does not require the 'best' produce, in fact it is quite forgiving of scraggly, old fennel. I put it in the oven with olive oil, water and a lid as I was using the oven anyway. Even the tough old layers of fennel were meltingly tender.

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