Step by step

Wash and cut off any stalks from the fennel, then cut the bulb in half and then into wedges 1.5 cm thick

Fennel is very healthy: it is rich in vitamins A and C, as well as in minerals such as calcium, phosphorus and, last but not least, potassium.
In the past fennel was used to conceal the unpleasant taste of a wine that had become rather vinegary: the cellarmen, in fact, offered slices of this vegetable to interfere with clients’ tasting ability!