---------- Recipe via Meal-Master (tm) v8.02
  
       Title: FENNEL NICOISE
  Categories: Salads, Side dish, Vegetables
       Yield: 4 servings
  
       3 lg Heads Florence fennel
            -- (Finocchio)
       2 md Onions
       2    Garlic cloves
       5 tb Olive oil
       1 lb Tomatoes
     1/4 pt Dry white wine
       1 pn Thyme
            Salt & pepper
  
   Trim the fennel & cut each head into quarters.  Boil in salted water
   for 10 minutes & drain very well.
   Chop the onions & garlic finely.  Heat the oil & saute them until
   they rae golden & soft.  Add the fennel & stir well over low heat.
   Skin the tomatoes, remove the seeds, chop the flesh roughly & add to
   the saute mixture.
   Add the wine, thyme, salt & pepper.  Stir well, cover & simmer for 1
   hour. Put into a serving dish & chill before serving.
  
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