Fennel in Olive Oil
(Zeytinyagli Rezene - Aegean Region)
1 large fennel, sliced
1 small onion, sliced
~20 ml extra virgin olive oil (half for cooking, half for after cooking)
Juice from one orange
4-5 pieces of matchstick size orange peel
4-5 tbsp water
Saute the onion with olive oil in a medium size pot. Add the rest of the ingredients and put the lid on. Cook until there is no water left at low heat. Let it cool down first.
Arrange the Fennel in Olive Oil on a service plate. Pour the rest of the olive oil and sprinkle the fronds over the top. Serve at room temperature or chilled.
Labels: Olive Oil Dishes