Pan-fried fennel tasty and flavorful. How much I love fennel! I’d say that after zucchini and pumpkin, they definitely deserve third place among the vegetables I love. Fennel is a light vegetable, low in calories, perfect to eat simply raw in salads, but in my opinion, it shows its best when cooked. A versatile vegetable suitable for many preparations, but today I’ve prepared it in a very simple version in the pan. Only fennel, cherry tomatoes, and olives for a tasty side dish or a light vegetarian main course. I served them as a side dish to a baked sea bass and I assure you they were very much enjoyed. I recommend not missing the recipe for Oven-baked fennel sticks. Let’s hurry to the kitchen and prepare some delicious Fennel with cherry tomatoes and black olives
DON’T MISS OUT ON THESE RECIPES AS WELL:
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 50.46 (Kcal)
- Carbohydrates 3.48 (g) of which sugars 3.24 (g)
- Proteins 1.23 (g)
- Fat 3.39 (g) of which saturated 0.54 (g)of which unsaturated 0.80 (g)
- Fibers 1.99 (g)
- Sodium 167.83 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Fennel alla pizzaiola
- 2 fennel bulbs (about 1 lb)
- 1 1/3 cups cherry tomatoes
- 1/2 cup black olives (pitted)
- 4 tbsps extra virgin olive oil
- 1 clove garlic
- 1 sprig parsley
- to taste salt
How to prepare Pan-fried Fennel
Clean the fennel by removing the stems, the harder base, and the outermost part. Cut them in half first, then into slices that are not too thin. Pour the fennel slices into a colander and rinse them under running water. Let them drain.
Pour 3-4 tablespoons of olive oil into a pan, add a clove of garlic and the fennel. Let the fennel cook over medium heat for 7-8 minutes, stirring them often with a wooden spoon. Adjust the salt and add the cherry tomatoes in small pieces and the olives in rings to the pan.
Add 3-4 tablespoons of water, stir, and cover the pan with a lid. Lower the heat and let the fennel cook for 16-18 minutes, stirring them occasionally. Test the fennel’s cooking by piercing them with a fork. At the end of cooking, remove the garlic clove and add the chopped parsley.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If there are leftover fennel, store them in a container in the fridge for 1-2 days. You can simply reheat them for a few minutes in a pan, in the oven, or in the microwave
For a more savory dish, you can add 3-4 anchovy fillets in small pieces
Don’t miss the recipe for Fried Fennel
