explore the culture and history of Istria - a land shared by Italy, Croatia and Slovenia - through the kitchens and recipes of its inhabitants
Braised peas and & fennel - Slice the onion into fairly thin wedges. Cut the fennel bulb into quarters, and each quarter into 4-5 wedges.Place the olive oil in a large frying pan over medium–low heat. Add the onion and a pinch of salt and cook for about 8 minutes, until softened, stirring occasionally. Increase the heat and add fennel and wine. Once most of the wine has evaporated, add the stock. When the stock comes to a boil, reduce heat, cover and simmer for about 10 minutes, until the fennel is tender. It should be cooked through, but still have some resistance.Add the peas and continue to simmer, uncovered, over medium–low heat for about 10 minutes, or until the peas are cooked to your liking. Salt and pepper to taste. If there is much liquid left, increase the heat for a few minutes until it evaporates
Paola Bacchia was born to Italian migrant parents and into their food culture. Her award-winning blog, Italy On My Mind, explores the connection between family memories and food through stories, photos and recipes. She returns to Italy every year to expand her knowledge of Italian food and traditions. Previously, she published Italian Street Food and Adriatico with Smith Street Books
author: Paola Bacchia
size: 7.75" x 9.71"
publication October 19, 2021
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