Recipe for fennel with pastis in a saucepan
Ingredients · Servings 4
- 2 trimmed fennel bulbs
- 4 tablespoons of olive oil
- 1 chopped onion
- 2 crushed garlic cloves
- 2 teaspoons of chopped rosemary
- 100 ml of pastis
- 400g can of crushed tomatoes
- 1/4 teaspoon of filament
- of saffron
- 2 strips of orange zest
- 2 teaspoons of chopped fennel leaves
- salt and freshly ground black pepper
Method · 1 h 5 min
- Cut the fennel lengthwise, heat 2 tablespoons of olive oil in an ovenproof casserole dish, then fry the fennel over medium heat for 3 to 4 minutes on each side, then remove the fennel from the casserole dish.
- Heat the remaining oil in the casserole dish, then sauté the onion, garlic, rosemary, salt and pepper for 5 minutes over low heat, stirring very often. Then add the casanis, bring to a boil and maintain this boil until the casanis has reduced by half. Next, add the tomatoes, saffron, and orange zest, then stir. Arrange the fennel on top of everything.
- Bring back to a boil, then cover and cook for 35 minutes in a preheated oven at 180°C, until the fennel is soft. Sprinkle with fennel leaves and serve very hot.
