Rosemary fennel

Name: Rosemary fennel
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 Fennel tubers; 4 Garlic cloves; 1 red peppers; 2 Branches of rosemary; 4 TABLESPOONS dry white wine; 4 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

3 Fennel tubers
4 Garlic cloves
1 red peppers
2 Branches of rosemary
4 TABLESPOONS dry white wine
4 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper
baking paper

Directions

1
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Clean and wash the fennel and cut lengthwise into slices. Peel garlic, press lightly. Clean the pepperoni, cut in half lengthwise, remove seeds, wash and cut into pieces.
2
Wash the rosemary and shake dry, remove the needles.
3
Mix fennel, garlic, pepperoni and rosemary with wine, olive oil, approx. 1 teaspoon salt and pepper. Spread on four pieces of baking paper in the middle. Take the paper all around the filling and close it.
4
Place the package on a tray. Bake in a hot oven for about 25 minutes.