The fennel is a vegetable I often buy because it’s crunchy and delicious in the summer as crudité, but equally great boiled and gratinated in the oven with béchamel and lots of grated parmesan, and also like this recipe for marinated raw fennel a fresh and light side dish!
Today in Bologna it’s hot, very, very hot, and I feel like doing nothing! So today’s recipe is super simple and easy, namely MARINATED raw fennel, a real no-brainer, eh eh!
Fennel has 31 calories per 100 grams of product, and I’m not sure if you know this little curiosity that it can be male or female!
The male fennel has a round shape and is more fleshy and less fibrous than the female one which is more elongated. As I said before, fennel is low in calories, full of fiber, and has digestive properties, beneficial for the entire gastrointestinal system.
It indeed prevents the formation of intestinal gas and by containing anethole, it can act on painful abdominal contractions. Let’s not forget its anti-inflammatory power, but… now let’s head to the kitchen to prepare marinated raw fennel!
Fennel fennel is available all year round because, depending on the season, the cultivation area changes. For example, those harvested in winter and up to spring are mainly harvested in Calabria and Puglia regions, which alone account for 50% of Italian production, and remember that Italy is the leading European producer and the largest consumer!
DELICIOUS VARIANTS
If we want to give an intriguing aroma to raw fennel salad, we can:
• add pink peppercorns
• Modena balsamic vinegar
• organic orange zest.
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Subscribe to my WhatsApp channel “La cucina di ASI”: zero spam, only tasty inspirations from Monday to Friday!
Click here to subscribe immediately! https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for MARINATED RAW FENNEL
- 3 Fennel
- to taste apple cider vinegar
- to taste extra virgin olive oil
- to taste fennel seeds
- to taste fine salt
- to taste white pepper (but also black …)
Tools for MARINATED RAW FENNEL
#ADV
- Mandoline
- Bowl
Preparation for MARINATED RAW FENNEL
Wash and remove the tougher leaves from the fennel.
With the mandoline (please use the tool to protect your fingers because I once absentmindedly left half a finger there), thinly slice the fennel.
Place them in a bowl and season with extra virgin olive oil, apple cider vinegar, and fennel seeds.
Adjust with salt and pepper.
Mix well and cover with plastic wrap.
Place the covered bowl in the refrigerator for at least 2 hours to give a more intense aroma to this side dish with marinated fresh vegetables.
If you remember to stir everything occasionally, the marinated raw fennel is even tastier!!
Simple, easy, and very appetizing and crunchy, here is the recipe for marinated fennel ideal for detoxing and staying light!
Enjoy your meal!
Annalisa
Tips and Notes
A recipe I highly recommend with fennel is a quick and tasty appetizer with salmon, which you absolutely must not miss…
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