Italian Recipe Collection

vegetables

Sweet and Sour Fennel

Ingredients

Instructions

  1. Soak the raisins in warm water for about 10 minutes.
  2. Trim, wash, and cut the fennel bulbs into 8 wedges each. Plunge them into boiling salted water and blanch for just 5 minutes.
  3. Drain the fennel and sauté the wedges in a skillet with the olive oil until browned. Season with salt and freshly ground black pepper.
  4. In a separate dry non-stick skillet, lightly toast the pine nuts until fragrant and golden.
  5. Once the fennel is nicely browned, pour in the vinegar, add the sugar, and allow the vinegar to cook off completely.
  6. Drain and squeeze the excess water from the raisins, then add them to the skillet along with the black olives and toasted pine nuts.
  7. Cook for an additional 2–3 minutes, turning the fennel wedges frequently to coat well in the sauce.