• Time

    45 minutes

  • Difficulty

    Easy

  • Course

    Appetizers

Ingredients

Servings 4

  • 1 ¼ lb fennel
  • ½ lb milk
  • 5 oz canned tomatoes
  • salt and pepper

Preparation

10 minutes preparation + 35 minutes cooking

Wash the fennels and cut them in rather small wedges. Arrange them in an oven pan and cover with a mixture of milk and tomato sauce. Season with salt, cover with tin foil and put in the oven at 350°F° for 35 minutes or so.