Main Dishes Meals Recipes Seasons Winter

Braised Fennel, Chorizo and Tomato
with Toasted Pine Nuts
and Sweet Pedro Ximenez Vinegar

March 24, 2015
Sophie Zalokar Recipe for Braised Fennel Chorizo Tomato with Pine Nuts Sweet Pedro Ximenez Vinegar

Available from well-stocked gourmet grocers, Sweet Pedro Ximenez Vinegar is Spanish and similar to Balsamic but made from the Pedro Ximenez variety of white grape. It cuts through the richness of this hearty dish that can be simply eaten on its own with crusty bread and a green salad or accompanied by pasta shapes of your choice.


(Serves 4)

2 tbsp olive oil
2 x 150g chorizo sausages, thickly sliced
1 red onion, thickly sliced
4 cloves garlic, sliced
2 lrg fennel bulbs, each cut into 8ths reserving the green tops
1 tbsp fennel seeds
2 x 400g tins chopped tomatoes
1 tsp smoked paprika
¼ cup toasted pine nuts
2 tbsp sweet pedro ximenez vinegar or balsamic


  1. Preheat oven to 200˚C.
  2. Heat 1 tablespoon of olive oil in a heavy-based roasting dish and gently fry the chorizo, red onion and garlic for 3 – 4 minutes until rendered and softened.
  3. Add the fennel bulb pieces and fennel seeds and brown on both cut sides. Scatter over the chopped tomatoes, smoked paprika and remaining tablespoon of olive oil.
  4. Season and bake in the oven for 20 – 35 minutes.
  5. Drizzle over the sweet pedro ximenez vinegar and serve garnished with the toasted pine nuts, reserved green fennel tops and freshly cracked black pepper.

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