Fagito Me Maratho (Stewed Fennel and Onions)

1. 1

   Heat 1/4 cup oil in a large nonstick skillet.

2. 2

   Fry the bread cubes in batches until golden on all sides, about 20 minutes, adding more oil if needed.

3. 3

   Remove and drain on paper towels.

4. 4

   Heat remaining oil and saute onions over medium heat until soft, about 5 minutes.

5. 5

   Add fennel bulbs and cook 4 minutes more.

6. 6

   Add wine and simmer 30 seconds.

7. 7

   Add water, fennel seeds, salt and pepper.

8. 8

   Reduce heat to low and simmer for 10 minutes, or until fennel is tender and most of the liquid has evaporated.

9. 9

   Reserve 2 tablespoons fennel leaves and add the rest to the pan.

10. 10

    Cook for 2 minutes more.

11. 11

    Place fried bread cubes on a serving platter.

12. 12

    Spoon stewed fennel over bread and sprinkle with reserved fennel leaves.

13. 13

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.