Antipasti - cooking recipe

Ingredients

3 tsp sunflower oil
1 None red bell pepper, deseeded and chopped
1 None small fennel bulb, cut into wedges
4 oz white mushrooms, sliced
1 clove garlic, peeled and sliced
1 tbsp sugar
2 tbsp white wine vinegar
1/2 cup vegetable stock
2 sprigs fresh thyme
1 sprig fresh rosemary, leaves stripped from stem
1 oz ham, thinly sliced
2 None Italian breadsticks

Preparation

Heat the oil in a skillet and saute the pepper, fennel and mushrooms, turning, until softened. Add the garlic, season with salt and black pepper and sprinkle in the sugar. Cook until the sugar caramelizes.
Add the vinegar, stock, rosemary and thyme and simmer for 5 mins. Allow to cool. Serve with ham and breadsticks.