I've had some fennel set aside for a week or more, waiting for me to try this recipe. It is very simple and straightforward.
I didn't quite have the proportions of fennel to tomato as per recipe, but I was happy with the texture and taste.
Liked the fact that it used up old bread. Found it surprising that so much olive oil was called for, but I put in what recipe said.
Loved the smell of the fresh oregano.
It is not meant to be enough for a main meal, but it was fine for just two, served with steamed veges.
