Bruchetta with braised fennel

0 from 0 votes
Recipe by Damaris Beems Course: SnacksCuisine: Italian
Servings

15

Preparation

5

minutes
Cooking time

15

minutes
Total time

20

minutes

Well, 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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