Ingredients
- 600 g de tomates
- 1 bulbe de fenouil
- 200 g de coulis de tomates
- 4 gousses d'ail
- 50 g d'huile d'olive
- 1 ½ c. à soupe de vinaigre de xérès
- 120 g d'eau
- du sel
- du poivre moulu
- du piment d'Espelette
- pain de campagne
- 150 g de fromage de chèvre
- quelques graines d'anis vert
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