Marta’s Mum’s Fennel from Limoncello and Linen Water by Tessa Kiros
This is from my friend Maria’s mother. It’s a wonderful way with fennel. She says that it is important to cook it for a long time so the fennel is given time to dry to get it beyond the...
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Cooking tools:
- Oval ceramic dish
- Oven
Ingredients
- 4 basil leaves
- about 3 tablespoons flour
- 1 tablespoon dry breadcrumbs
- 2 tablespoons grated parmesan
- 3 fennel bulbs, trimmed
- 5 tablespoons olive oil
- 2 whole garlic cloves, peeled
- 400 g (14 oz) tin chopped tomatoes
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