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Good Living / Savory
Finocchio and Mushroom Trahanoto
Finocchio and Mushroom Trahanoto
Method
  • Finley chop the onion and garlic.
  • Quarter the mushrooms and place in a bowl.
  • Cut the finocchio in half, lengthwise and thinly slice, vertically.
  • Place a pot over medium heat, add the olive oil and let it get hot.
  • Add the onion, garlic, mushrooms, finocchio, anise seeds and thyme leaves.
  • Sauté for 5 minutes, until the vegetables caramelize and the seeds are toasted.
  • Add the trahana and stir for 2-3 minutes with a wooden spoon to distribute among the vegetables.
  • Add the ouzo and wait for 2-3 minutes so the alcohol can evaporate.
  • Add the water, bouillon cube, salt and pepper.
  • Stir often so that the trahana doesn’t stick to the bottom of the pot.
  • As soon as the water is absorbed, the trahana is ready.
  • Remove from heat, finely chop the spring onion and tomato.
  • Add them to the pot, season to taste, sprinkle with grated parmesan and serve
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