Seafood prepared alla ghiotta (“glutton’s style”)—with tomatoes, olives, and capers—is common in Calabria and Sicily, but the same flavors are compatible with fennel.
Serve with grilled swordfish or tuna, roast chicken, or grilled sausages.
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I really liked this recipe, although I used 2 large bulbs and didn't have the capers I thought I had. It was great even without the capers, probably less salty. Next time, I would probably make it a day before to let the flavors meld. Very nice side dish!
This is a great dish, full of flavor and it makes a great left-over! It's excellent with pasta. I too would recommend using two fennel bulbs it makes a whole bunch of sauce.
I agree with the other reviewer. If you are making this as a fennel side dish, I would add more fennel. However, if this is used as a sauce for fish than make as written. I made it to serve next to grilled swordfish and it worked out well. This is a tasty sauce.
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