Braised fennel from Tuscan Cookbook: Recipes and Reminiscences from the Italian Cooking School by Stephanie Alexander and Maggie Beer
- fennel
- parsley
- meat broth
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Slow-roasted loin of pork with fennel, rosemary and garlic
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.