Sometimes just a few simple ingredients are enough to bring to the table a tasty dish that is a bit different from the usual. This is the case with the side dish I propose to you today. In no time at all, you will have a colorful and fragrant skillet of fennels with tomato. Not only are they good, but you can also use them to disguise the vegetables and make it easier for children to eat them.
Other fennel side dishes that might interest you:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for fennels with tomato
For those following a vegetarian diet, simply substitute Grana/Parmigiano with a similar cheese made with vegetable rennet.
- 3 fennels (large)
- 3.5 oz tomato puree
- 1.4 oz Grana Padano grated (or Parmigiano)
- 1 bunch parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan with lid
Preparation of fennels with tomato
Clean the fennels by removing the stalks, green fronds, and part of the base.
Cut them into quarters, then cut each quarter in half, and wash them well under running water.
In a large pan, heat a few tablespoons of oil, then add the fennel wedges (still wet), a couple of generous pinches of salt, and a good sprinkle of black pepper.
Then cover and cook over low heat for about twenty minutes, turning them from time to time very gently to avoid breaking the wedges.
After this time, remove the lid and add the tomato puree.
Put the lid back on and continue cooking until the fennels are tender (check them with a fork) but still firm.
At this point, turn off the heat, sprinkle the fennels with tomato with plenty of grated cheese, put the lid back on, and let it melt.
And voila! Your dish is ready! Serve the fennels with tomato hot or lukewarm. Enjoy! Paola
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