Bruchetta with braised fennel
Course: SnacksCuisine: Italian
Servings
15
Preparation
5
minutesCooking time
15
minutesTotal time
20
minutesWell, gently braised onions and fennel. Cooked in white wine. And then these black olives that play along. On a crispy bruchetta. Well well well. I would make enough of these if I were you.
Ingredients
1 loaf ciabatta
2 fennel bulbs
1 large onion
100 ml white wine
10 black olives
0,5 bouquet flat parsley
3 table spoons olive oil
salt and pepper
preparation
- Cut the ciabatta in slices of 2 centimeters. Place them in a preheated oven and let them turn crispy on both sides.
- Cut the fennel in pieces and the same with the onions. Preheat a thick bottomed pan and pour in a couple of table spoons of olive oil.
- Let this all fry for about 5 minutes, it may turn golden brown.
Then pour in the wine and let it cook on quite high heat for about 10 minutes.
In the meantime cut the black olives in rings. - When the sauce has thickened, add the olives and the parsley. Mix well and then serve on the ciabatta.
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