Ursula Ferrigno: Caramelized Fennel, Onion & Olive Bruschetta - Bruschette Di Finocchi, Cipolle Ed Olive

Extracted from Cucina dell'Emilia-Romagna by Ursula Ferrigno, published by Ryland Peters & Small (£25) Photography by Rita Platts © Ryland Peters & Small

Fennel has established itself as a deliciously versatile vegetable well beyond the boundaries of its native Italy, where it is eaten raw as a digestivo. This is the ideal recipe to convert anyone who remains unconvinced by fennel’s charms.

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You can order Cucina Dell'Emilia-Romagna by Ursula Ferrigno here

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Method

Melt the butter and olive oil in a non-stick heavy-based pan. Stir in the onions and fennel and stew slowly over a very low heat for about 45 minutes, stirring from time to time, or until the vegetables are golden brown and tender.

Add the wine and olives and continue cooking until the wine has bubbled away completely. Adjust the seasoning, if needed. Keep the fennel mixture warm while you prepare the bruschetta.

Toast the bread until it is golden brown. Spoon the warm fennel mixture onto the toasted bread and serve at once, topped with a few fennel fronds to ﬁnish.