Fagito Me Maratho Stewed Fennel And Onions Food

CARAMELIZED FENNEL AND ONIONS

Steps:

• In a large skillet with a tight-fitting lid, heat extra-virgin olive oil over medium-high. Add fennel and onion, and season with coarse salt and ground pepper. Cook, stirring occasionally, until mixture begins to brown, about 5 minutes. Reduce heat to medium, cover, and cook 5 to 7 minutes. Uncover, add 1 tablespoon water, and cook, stirring constantly, until golden brown and soft, 2 minutes.

FAGITO ME MARATHO (STEWED FENNEL AND ONIONS)

Steps:

• Heat 1/4 cup oil in a large nonstick skillet.
• Fry the bread cubes in batches until golden on all sides, about 20 minutes, adding more oil if needed.
• Remove and drain on paper towels.
• Heat remaining oil and saute onions over medium heat until soft, about 5 minutes.
• Add fennel bulbs and cook 4 minutes more.
• Add wine and simmer 30 seconds.
• Add water, fennel seeds, salt and pepper.
• Reduce heat to low and simmer for 10 minutes, or until fennel is tender and most of the liquid has evaporated.
• Reserve 2 tablespoons fennel leaves and add the rest to the pan.
• Cook for 2 minutes more.
• Place fried bread cubes on a serving platter.
• Spoon stewed fennel over bread and sprinkle with reserved fennel leaves.
• Serve warm or at room temperature.