Fennel and Salami Sauce Recipe

Name: Fennel and Salami Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fennel bulbs, thinly sliced; 2 onions, sliced; 1 bay leaf; 1 rosemary sprig; 1 12 ounces butter; salt and pepper; 1 tablespoon flour; 1 pint chicken stock; 4 tablespoons brandy; 5 ounces low-fat cheese; 6 ounces salami, sliced thinly

Servings: persons

2 fennel bulbs, thinly sliced
2 onions, sliced
1 bay leaf
1 rosemary sprig
1 12 ounces butter
salt and pepper
1 tablespoon flour
1 pint chicken stock
4 tablespoons brandy
5 ounces low-fat cheese
6 ounces salami, sliced thinly

1
Sweat the fennel, onions, bayleaf and rosemary in the butter in a tightly covered saucepan over a low heat for 15 min, shaking the pan occasionally.
2
Stir in seasoning and flour, then gradually pour in the stock and brandy.
3
bring to the boil, reduce heat and cover the pan.
4
simmer gently for 30 min, turn heat to the lowest setting and add cheese, stirring.
5
add salami and heat without boiling.
6
Serve with pasta or rice, or use as filling for pancakes or lasagna.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 fennel bulbs, thinly sliced, 2 onions, sliced, 1 bay leaf, 1 rosemary sprig, and more.

Yes, Fennel and Salami Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fennel and Salami Sauce

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