FINOCCHIO CON PORRO, CAROTE E SEDANO or FENNEL WITH LEEKS, CARROT AND CELERY


Fennel is a favourite vegetable of mine, I like it raw and I like it cooked but I think this is how I like it best! I often serve it as a pasta sauce and it tastes great!

FINOCCHIO CON PORRO, CAROTE E SEDANO or FENNEL WITH LEEKS, CARROT AND CELERY

2-3 fennel bulbs, depending on their size
1 carrot
1 leek but you can use onion as well
1 stalk of celery
150-200 ml/0,63-0,85 cup white wine
salt
extra-virgin olive oil

– Rinse the fennel and peel off the outer layer, then you slice it thinly lenghtwise. Pell the carrot and and cut it into half moon slices. Rinse the leek and the celery stalk and cut them into not too thin slices.
– Pour some olive oil in a pan and then you put the vegetables into the warm oil and let them fry gently for a couple of minutes. Add salt.
– Now it’s time to pour the white wine into the pan and then continue to fry the vegetables until the wine has evaporated and they have become golden and with a distinct taste.
– Serve hot or tepid. Or together with any type of pasta.

L