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Fennel with Tomatoes, Onion, and Raisins

By • Apr 2nd, 2008 • Category: Vegetables Print Print

Fennel with Tomatoes, Onion, and Raisins

One of Italy’s favorite root vegetables, finocchio (fee-no-keeo, a.k.a. fennel) has a wonderfully crisp texture and a flavor that borders on sweet with a trace of licorice.

This tender white bulb can be enjoyed raw for its crisp, juicy texture or cooked in a variety of ways. The most prized fennel originates from the region of Sicily. Fennel is high in vitamin A and is an excellent source of fiber, potassium, and calcium.

Ingredients:
6 fennel bulbs, washed
6 ripe plum tomatoes, peeled and roughly chopped
1/4 c. raisins
1 small yellow or white onion, chopped
1 t. roasted cumin seeds, crushed slightly in mortar & pestle
2 T. olive oil
Salt and freshly ground black pepper

To prepare:
Trim off tops of fennel bulbs, then slice off tough root end. Rinse, then quarter the bulbs and peel off any tough outer leaves. Set aside.

In a small saucepan, boil water. Drop tomatoes into boiling water one by one. After a few seconds skins will pucker and begin to loosen. Remove immediately from water and slide skins off. Chop peeled tomatoes roughly and set aside.

Dry roast cumin seeds over medium-high heat just until aroma is released. Remove and crush slightly in mortar & pestle. Set aside.

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Heat oil in deep pan and add chopped onion, then sauté until the onions begin to soften. Add quartered fennel bulbs and stir and sauté for 5 or so minutes, then add remaining ingredients and stir to combine all ingredients. Cover the pan and simmer the fennel-tomato mixture for 25-30 minutes or until fennel bulbs are easily pierced with a knife.

Add salt and freshly ground pepper to taste, dress with fruity Sicilian olive oil and serve.

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is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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2 comments
D. Foster
D. Foster

I also tuned in for the first time and was able to catch the last bit of the piece featuring fennel just last week (10/09). I would also like to prepare the 3 fennel-based recipes for my family--didn't have pen and paper in hand while watching (transfixed) to the show. I'm in Portland Oregon and watch OPB, channel 10. Thanks!

Eydie DeVincenzi
Eydie DeVincenzi

I just stumbled on your great cooking show as I was surfing through the channels. I will definitely return. I was a vegetarian for 15 yrs & watching your show made me wonder why I ever stopped. I watched the show on finnochio. I grew up in a total Italian (from Naples) family; grandmother cooked ONLY Italian food. Finnochio was served after dinner as a digestion aid. I made your Sicilian sauce last night. It was devine! But I did not see the recipe on your website. How come? I want to share it with friends. Please let me know when it will be posted. Thank you.

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