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This recipe was uploaded by vacendak
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.