sauteed wild fennel with tomatoes and breadcrumbs

From Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie

Cookbook

Author(s): Fabrizia Lanza, Kate Winslow, Guy Ambrosino

Page 101

Cuisine: Italian

Course: Condiments

Reviews

1 reviews, average rating 4.0 / 5

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11 years ago

★ ★ ★ ★ ★ 4/5

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love this recipe. I use passata or prego sauce. Chop the fennel into really small chunks after cooled.

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