I am relishing having all my cook books back. We kept them all in storage whilst we were in Singapore but now that I have got them all in the kitchen I am loving flicking through them and rediscovering old favourites. Even though I use the blogosphere and internet resources as inspiration for new recipes there is something reassuring about a good solid hardback cookbook to flick through.
This recipe is one of those I have rediscovered since coming back to the UK. While I enjoy the fresh zingy taste of raw fennel this recipe is the one that made me fall in love with fennel. The flavour of the fennel is mellow and sweet and the fennel bulb absorbs the wine to create a delicate & soft texture. I like to eat this as a vegetarian dish over brown rice but it also makes a great side dish with roast chicken, lamb or pork or with fish. The original recipe I used from the Complete Italian Vegetarian Cookbook added a 1/4 cup of Parmesan at the end and butter instead of olive oil but I have made this dish dairy free and vegan and added pinenuts instead and it still tastes yummy. Feel free to substitute the cheese and butter back in if you prefer.