Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie
sauteed wild fennel with tomatoes and breadcrumbs
Page 101
Cuisine: Italian | Course Type: Condiments
(1 review)
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Recipe Reviews
leene101 from Cheshire, CT
love this recipe. I use passata or prego sauce. Chop the fennel into really small chunks after cooled.
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