Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lg Heads Florence fennel
-- (Finocchio)
2 md Onions
2 ea Garlic cloves
5 tb Olive oil
1 lb Tomatoes
1/4 pt Dry white wine
1 pn Thyme
Salt pepper

Trim the fennel cut each head into quarters. Boil in salted water
for 10 minutes drain very well. Chop the onions garlic finely.
Heat the oil saute them until they rae golden soft. Add the
fennel stir well over low heat. Skin the tomatoes, remove the
seeds, chop the flesh roughly add to the saute mixture. Add the
wine, thyme, salt pepper. Stir well, cover simmer for 1 hour. Put
into a serving dish chill before serving.

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