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.
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
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