Fennel and cherry tomatoes in a pan are a delicious vegetable side dish, extremely easy and quick to prepare.
Simple and tasty, it’s perfect to accompany any type of main course, whether it’s meat, fish, or cheese-based. Fennel is low in calories, purifying, highly digestible, and genuine.
Read on to learn how to make fennel and cherry tomatoes in a pan with the easy and quick recipe you’ll find below, as usual, right after the photo 😉
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 4 fennel bulbs
- 15 cherry tomatoes
- 2 shallots
- 3 leaves bay leaves
- extra virgin olive oil
- salt
- pepper
Preparation of Fennel and Cherry Tomatoes in a Pan
Wash the cherry tomatoes, cut them in half, and set them aside.
Clean the fennel, removing the damaged outer leaves, trimming the base and top, keeping the fronds aside. Wash them and cut them into medium-sized wedges.Chop the shallots.
Let a few tablespoons of extra virgin olive oil heat in a large pan and brown the shallots, then add the fennel wedges and bay leaves, and sauté for five minutes while stirring continuously.Add the cherry tomatoes, season with salt and pepper, and cook for another five minutes.
Turn off the heat and serve your fennel and cherry tomatoes in a pan, sprinkling them with roughly chopped fennel fronds if desired.
Notes
Also check out the recipe collection Fennel: 5 Easy and Irresistible Side Dishes with many delicious and easy ideas: you can find it directly by clicking HERE.
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