Polenta mit Fenchel-Tomaten-Sauce und Erbsen (Polenta con salsa di pomodoro, finocchi e piselli) from Cucina Vegetariana: Meine 80 vegetarischen Lieblingsrezepte aus Italien (page 168) by Cettina Vicenzino

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

  • Eat Your Books

    Can substitute fennel seeds for wild fennel, sugar beet syrup for vin cotto, and frozen peas for fresh peas in pods.

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