When the evening knocking the stomach against the abdominal wall is often no time for planning and preparation. Then usually only helps a spirited look in the fridge - as happened last night after a normal, slightly longer work days.
Because I tasted the result 20 minutes later, I give the ad-hoc recipe here like to continue - and I also like a topic for my blog.
Half an onion, coarsely gehächselt is steamed with salt in some glassy Eßlöffelfüllungen olive oil in a large pan. Meanwhile 2 small or medium-size fennel bulb - I like to take the organic vegetables from Aldi - Wash and chop - and put it in the pan. Did I mention that you should peel the onion first?
comes after the fennel a pound - not quite politically correct, I would have to write "a pound" - as (in that order) tap, meter and into the cooking vessel. Season with pepper, maybe add salt and cover with a bold shot balsamic vinegar.
Now is the perfect time to taste the other white wine in the fridge (still okay? Sure? One more sip of control?) And a big splash over the vegetables to give. Cover it, reduce heat to low flame '.
I still find a decent garlic and a package of pistachios. The garlic is crushed and allowed into the pan, I peel the pistachios of about twenty-five, but which I stir until the very end, when the fennel and chard stems are cooked nicely al dente. The pistachios are only slightly warm, but not be soft!
actually finished. Serve on pasta or rice. Anyone who wants to can still sprinkle a little feta cheese - but not too much, otherwise covering its strong taste, the delicate chard and pistachio note.
Is something because of the white wine?
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