Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Stewed rhubarb
Fennel
Toast
How it's done
Stewed rhubarb
Heat the oil in a pan. Sauté the shallot for approx. 5 mins., add the rhubarb and chilli, cook for approx. 2 mins. Add the balsamic, water, sugar and salt, cover and simmer for approx. 5 mins. until soft. Allow the stewed rhubarb to cool slightly, stir thoroughly.
Fennel
Mix the fennel, dill and oil, season.
Toast
Toast the bread in a frying pan over a medium heat for approx. 2 mins. on each side. Remove, place the cheese on the slices of toast. Top with the stewed rhubarb and fennel.
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