2 fennel bulbs, trimmed, quartered and finely sliced
50ml white wine
8 black olives, stoned
4 slices large ciabatta or other open-textured breads, cut 1cm thick
fennel fronds, to garnish
Method
Melt the butter and olive oil in a non-stick heavy-based pan. Stir in the onions and fennel and stew slowly over a very low heat for about 45 minutes, stirring from time to time, or until the vegetables are golden brown and tender.
Add the wine and olives and continue cooking until the wine has bubbled away completely. Add sea salt and freshly ground black pepper to taste, then keep the fennel mixture warm while you toast the bread until golden brown.
Spoon the warm fennel mixture on to the toasted bread and serve at once, garnished with a few fennel fronds.
Recipes and photographs from Cucina Dell’emilia-Romagna by Ursula Ferrigno, photography by Rita Platts (Ryland Peters & Small, £25).
