FENNEL with TOMATOES and olives in a pan, Mediterranean style, perfect as a light and tasty side dish, cooked in a pan or oven, easy and quick to prepare.
I love fennel with tomatoes, they are excellent, they cook in a few minutes then are seasoned with the rest of the ingredients and put back on the stove, in short, fennel with tomatoes is a delight to eat.
The recipe for fennel with tomatoes and olives is very simple, they can be pre-cooked for a few minutes or left raw and put in the pan with the rest of the ingredients.
A dish with a Mediterranean flavor that is easy and delicious, sure to please everyone, great for accompanying meat or fish.
Follow me in the kitchen today, there’s fennel with tomatoes and olives.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 2 fennel
- 1.75 oz black olives
- 1 cup cherry tomatoes
- 1 tbsp capers (optional)
- chives
Steps
Wash the fennel, remove the tougher parts, and slice thinly or cut into wedges, according to your preference.
Blanch for 5 minutes in salted water to soften (recommended for faster cooking in the pan).
Add the fennel to the pan and cook over medium heat for 5-7 minutes, stirring occasionally, until they start to brown slightly.
Add the halved cherry tomatoes, black olives, and rinsed capers. Season with salt, pepper, and, if you like, a pinch of oregano.
Cover with a lid and cook over medium-low heat for about 10 minutes, stirring occasionally. The tomatoes should soften, and the fennel should become tender.
Turn off the heat, add a sprinkle of fresh chopped parsley, and a drizzle of extra virgin olive oil raw. Serve hot or warm.
Bon appétit
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!
FENNEL with TOMATOES and olives in a pan
New: subscribe to my WhatsApp channel
FOLLOW ME ON TELEGRAM ENABLE NOTIFICATIONS
FOLLOW ME ON TIKTOK
FOLLOW ARTE IN CUCINA ON INSTAGRAM
