Ingredients

3 large heads florence fennel (finocchio)
2 medium onions
2 each garlic cloves
5 Tbsp. olive oil
1 pound tomatoes
1/4 pint dry white wine
1 pinch thyme
salt and pepper

Cooking Instructions

Trim the fennel and cut each head into quarters. Boil in salted water for 10 minutes and drain very well. Chop the onions and garlic finely. Heat the oil and Saute them until they are golden and soft. Add the fennel and stir well over low heat. Skin the tomatoes, remove the seeds, chop the flesh roughly and add to the Saute mixture. Add the wine, thyme, salt and pepper. Stir well, cover and simmer for 1 hour. Put into a serving dish and chill before serving.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)