Fenouil Braise from The Cooking of Provence by Patricia Lousada
Cut the fennel bulbs in half lengthways. Place the oil and garlic in a heavy-bottomed frying-pan with a lid. Season the fennel and place, cut-side down, in the pan. Cook, covered, over a very gentl...
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Ingredients
- 250 g (8 oz) tomatoes, skinned, de-seeded and chopped
- salt
- pepper
- 4 tablespoons olive oil
- 2 garlic cloves, bruised then peeled
- 6 heads of fennel
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