Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1/4 cup oil in a large nonstick skillet. | 2. Fry the bread cubes in batches until golden on all sides, about 20 minutes, adding more oil if needed. | 3. Remove and drain on paper towels. | 4. Heat remaining oil and saute onions over medium heat until soft, about 5 minutes. | 5. Add fennel bulbs and cook 4 minutes more. | 6. Add wine and simmer 30 seconds. | 7. Add water, fennel seeds, salt and pepper. | 8. Reduce heat to low and simmer for 10 minutes, or until fennel is tender and most of the liquid has evaporated. | 9. Reserve 2 tablespoons fennel leaves and add the rest to the pan. | 10. Cook for 2 minutes more. | 11. Place fried bread cubes on a serving platter. | 12. Spoon stewed fennel over bread and sprinkle with reserved fennel leaves. | 13. Serve warm or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3/4	cup	divided	1432.08	0.0	0.0	162.0
bread wheat	4	cups	diced sourdough	-	-	-	-
onion	2		halved sliced	120.0	28.02	3.3	0.3
fennel bulb	4		trimmed	-	-	-	-
white wine	1/2	cup	sweet	-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
fennel seed	1	tablespoon	crushed	20.01	3.0328	0.9164	0.8625
salt pepper				-	-	-	-
fennel leaf	1	cup	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.