Instructions: Agrodolce, the ancient sweet-sour alliance, takes some of the edge off fennel.

*Note 1: Original recipe used butter

In a large heavy-based saucepan, melt the butter. Add the fennel and shallots and saute over medium heat for 5 minutes, stirring often.

Sprinkle the fennel with sugar and vinegar. Add the raisins and plenty of salt and pepper. Turn the heat to low. Continue cooking the mixture for 15 minutes or until the fennel is tender. Add a little water to the pan if the mixture seems dry. Taste for seasoning. Add more sugar, vinegar, salt and pepper, if you like. Sprinkle with parsley and serve at once.

I created this for Lora Brodys Slow Cooker Cooking.

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