Marinated Fennel

1. trim the fennel greens and preserve. Cut the bulbs in half lengthwise, discard the stem end, rinse the halves and cut diagonally into narrow slices. Halve the shallots and slice the garlic. Chop chili peppers (see tip). Squeeze lemon.

Heat oil in a large frying pan. Roast fennel and shallots in batches over medium-high heat until al dente and lightly browned. Transfer to a shallow baking dish form.

3. sauté garlic with fennel seeds and chili in oil until garlic is soft and also lightly browned. Add the juice of one lemon and the wine, dissolve the stock and pour over the fennel.

Cut the tomatoes into pieces and mix them with the vinegar into the fennel. Cool at room temperature and leave to infuse for 2 hours with the lid closed.

5. to serve, rinse and dry the fennel greens and cut them into small pieces. Season marinated fennel with salt and sprinkle greens over.

Tip: For spicy antipasto, cut chili peppers into rings with seeds and partitions removed. If you like it more moderate, remove these sharp parts.

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