Pasta Risotto & You

By Nancy Caivano


Fennel with Tomatoes and Raisins

Serves 6



6 fennel bulbs
2 tbsp olive oil
1 onion, chopped
6 plum tomatoes, peeled and chopped
1/4 cup raisins



Cut and remove all greens from fennel bulbs. Cut each bulb lengthwise into quarters. Set aside.

Heat olive oil in a deep saucepan over medium heat. Add the onion, and sauté until translucent, about 5 minutes. Add the fennel, tomatoes, raisins and season to taste with salt and pepper. Cover and cook over low heat until the fennel is tender, about 20 minutes.

Uncover and allow the excess cooking liquid to evaporate. Transfer to a plate and serve immediately.


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This page created December 1999