Fennel stew with bacon and tomato
Fry the bacon strips lightly crispy in a hot frying pan and set aside.
Boil the potatoes in 20 minutes. In the meantime, heat half of the oil and stir fry the fennel with salt and pepper for 5 minutes.
Pour in the wine and simmer for 5 minutes.
Drain the cooked potatoes and puree them with the rest of the oil, the cheese and the crème fraîche.
Put the fennel with the cooking liquid and the bacon strips through. Garnish the stew with tomato strips.
Blogs that might be interesting
45 minMain dishpotatoes, winter carrot, olive oil, Fish sticks, halvanaise, honey, mustard,fish fingers with carrot from the plate
15 minMain dishlime, ginger syrup, sesame oil, sunflower oil, organic cut red cabbage, puffed quinoa, ready-to-eat avocado, chilled edamame soybeans, fresh crayfish,puffed quinoa salad with red cabbage, avocado and crayfish
15 minMain dishrotelle, shallots, vine tomatoes, extra virgin olive oil, watercress, freshly ground black pepper, pecorino,rotelle with lukewarm tomato salad
15 minMain dishchilled puff potatoes with yogurt-garlic sauce, zucchini, garlic, traditional olive oil, lamb sausages, white balsamic vinegar, feta, arugula,lamb sausages with zucchini salad