Fagito Me Maratho (stewed Fennel And Onions)

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3/4 cup olive oil, approximately, divided
• 4 cups diced stale bread (whole wheat, sourdough, or multigrain)
• 2 large onions, halved and thickly sliced into half-moons
• 4 fennel bulbs, trimmed (leaves and tender stalks reserved)
• 1/2 cup sweet wine
• 1/2 cup water
• 1 tablespoon fennel seed, crushed
• salt and pepper
• 1 cup chopped fennel leaves, plus tender stalks (or fresh dill)

Recipe

• 1 heat 1/4 cup oil in a large nonstick skillet.
• 2 fry the bread cubes in batches until golden on all sides, about 20 minutes, adding more oil if needed.
• 3 remove and drain on paper towels.
• 4 heat remaining oil and saute onions over medium heat until soft, about 5 minutes.
• 5 add fennel bulbs and cook 4 minutes more.
• 6 add wine and simmer 30 seconds.
• 7 add water, fennel seeds, salt and pepper.
• 8 reduce heat to low and simmer for 10 minutes, or until fennel is tender and most of the liquid has evaporated.
• 9 reserve 2 tablespoons fennel leaves and add the rest to the pan.
• 10 cook for 2 minutes more.
• 11 place fried bread cubes on a serving platter.
• 12 spoon stewed fennel over bread and sprinkle with reserved fennel leaves.
• 13 serve warm or at room temperature.