Sweet and sour fennel cooked in a pan with raisins, sage, and saba

Sweet and sour fennel cooked in a pan with raisins, sage, and saba
  • 4 fennel bulbs
  • 2 tablespoons of raisins
  • 6 sage leaves
  • 2 tablespoons of saba (cooked grape vinegar)
  • 2 tablespoons of olive oil
  • Salt and pepper to taste

Instructions:

Prepare the fennel: Remove the outer leaves of the fennel, trim the ends, and slice them thinly.

Soak the raisins: Place the raisins in a bowl with hot water and let them soak for about 10-15 minutes. Once the raisins are soft, drain them and set aside.

Cook the fennel: In a large pan, heat the olive oil over medium heat. Add the fennel slices and sauté for about 5-7 minutes or until they become tender and slightly golden.

Add the aromatics: Add the sage leaves to the fennel slices in the pan and continue to cook for another 2-3 minutes, until the leaves become fragrant.

Add the raisins and saba: Once the fennel is tender and the sage is crispy, add the soaked and drained raisins to the pan. Pour the saba (cooked balsamic vinegar) over the fennel. Mix well to evenly distribute the ingredients.

Final cooking: Continue to cook the sweet and sour fennel for another 2-3 minutes, stirring occasionally, until they are well cooked and all the flavors are blended.

Serve: Transfer the sweet and sour fennel to a serving dish and serve hot as a side dish or appetizer. You can adjust the salt and pepper to your personal taste. Enjoy!

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