members recipes

A very fresh recipe with a with an acid touch

Ingredients
Serves 4

2 bulbs fennel
1 onion
50 grms of olives (without bones)
a handful of capers
1/2 cup water (125 ml)
a dash of rice vinegar
1 clove garlic
thyme
extra virgin olive oil
salt and pepper

Method
Cut the bulbs vertically, keeping the root so it does not undo. Reserve some of the leaves.

Cut the onion into strips.

Put four tablespoons of oil to heat and cook the fennel and onion over medium heat until the fennel take color.

Add thyme and chopped garlic.

Add half a glass of water, a splash of rice vinegar, salt and pepper.

Cook for 15 minutes (until the fennel is tender but compact).

Add olives and capers.

Decorate the plate with the fennel leaves, some thyme, maldon salt and a dash of extra virgin olive oil.