As we move from summer into autumn, fennel moves from the salad bowl to the cooking pot – with brilliantly mouthwatering resultsI ate some fennel dumplings in Sicily last summer that knocked my socks off. Add the shallots, thyme, fennel stems and fennel seeds, and cook for five minutes, stirring a few times, until the shallots and fennel are soft. Sicilian fennel and parmesan dumplings in tomato sauceFacebook Twitter Pinterest Yotam Ottolenghi’s Sicilian fennel and parmesan dumplings in tomato sauce: the secret is in the way the fennel is cooked. (If the sauce starts to stick to the base of the pan, add a bit more water.) Yotam Ottolenghi’s chilli butter recipes Read moreNow you’re ready to make the dumplings.

Source: The Guardian September 16, 2017 07:52 UTC