Sausages and fennel stewed with saffron.

It is the ideal lunch or dinner for these cold winter days, perhaps served with generous slices of soft polenta that collects the sauce or toasted in the oven ... a real goodness! 

The fennel, cooked in wedges in the sauce release all their aromatic aroma and flavor and, in this recipe, so simple even the sausage contributes very well to flavor the sauce. Sometimes just a few ingredients are enough to serve an excellent dish on the table; the need to spend as little as possible and a pinch of imagination often and willingly we can bring to the table a good second course. Let's see together the process of the recipe ... sausage and fennel stewed with saffron.

for 4 persons

8 medium sausages

3 fennels

2 sliced tomatoes

400 ml vegetable broth

1 sachet of saffron

1 small white onion

4 tablespoons extra virgin olive oil

salt and pepper

Procedure

Peel the fennel removing the green parts and the base; Without removing the hardest outer leaves, cut them into thin wedges and wash them in running water then let them drain in a colander. Prepare the vegetable broth, dilute the saffron and keep it warm. Peel and slice the onion, heat the oil in a large pan and stew the onion over medium heat; Add the fennel and stir and brown lightly. Turn up the heat and add the sausage, as soon as it has taken a little color add the sliced tomato, salt and pepper and finally the hot broth. Partially close the pan with the lid, boil lower the heat to a minimum and cook all the ingredients until they are well cooked but not undone; If the sauce is still abundant, raise the heat and let it shrink to taste.

Serve the sausage and fennel stew with hot saffron. and enjoy your meal!