Pan-fried fennel is a simple and quick side dish. I love them especially raw and without seasoning, but at home, they are eaten in other ways too.
Pan-fried fennel is a simple and tasty side dish, just cut the fennel into wedges and with good seasoning, cook them for a short time to achieve a simple and delicious dish.
Great for accompanying meat or fish.
If desired, once sliced and washed, they can be frozen in plastic bags and will be useful at the right time.
I generally freeze them raw, but if desired, they can also be frozen after throwing them in boiling water for just a minute, drained, and placed in bags, to then cook them once thawed.
Have you ever cooked them this way? If you haven’t done it yet, I recommend it; they are really good and will be appreciated at the table. For those more daring, you can add a pinch of chili pepper.
If you make any of my recipes, send me the photos, and I will publish them on my page with your name.
Approx. 172 kcal per person
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Pan-Fried Fennel
- 2 fennel (medium-large)
- to taste salt
- 2 tablespoons extra virgin olive oil
- 1 pinch pepper
- 1 teaspoon thyme (dried)
- 2 cloves garlic
Preparation of Pan-Fried Fennel
Cut the fennel into wedges, not too thick, removing the harder base, wash them, and drain them.
In a pan, place the oil with the garlic cloves and heat until the garlic turns golden, then add the fennel, thyme, salt, pepper, and mix well.
Cook covered for 7-8 minutes, then remove the lid and finish cooking for a few more minutes.
They should be soft but not mushy.
If desired, in the last minute of cooking, you can add anchovies in oil to make the dish more appetizing.
