3-4 carrots (according to the size)
2 fennel bulbs½ onion1 clove of garlic½ chilli pepper (or according to taste)8 cherry tomatoes8 tbsp Extra Virgin Olive Oil2 tbsp raisins1 tsp fennel seeds , lightly crushed (or in powder) 1 tbsp capers preserved in vinegar2-3 anchovies in olive oil1 tbsp Balsamic Vinegar salt
Soak the raisins in warm water for 10-15 minutes. Clean and thinly slice the onion, then sauté it in a heavy-bottomed frying pan with the olive oil, garlic and chilli pepper. When they begin to brown, add the cherry tomatoes cut in half, the fennel, freed of the outer, tougher layers, cut into wedges and then slices, and the carrots, cleaned, washed and cut into sticks. Stir and add the raisins, squeezed and patted dry, the fennel seeds, the capers drained of their vinegar, the anchovies (try to break them up with the tip of your wooden spoon) and the balsamic vinegar. Season with – a little – salt, put the lid on the pan and continue to cook for roughly 15 minutes (taste to check the consistency of the vegetables, they shouldn’t cook too much so they remain crisp). This side dish is easy to prepare, tasty, colourful and fragrant… in short, delicious!