Do you want to serve an appetizing and tasty side dish? Then try this country-style fennel. It’s a rich and delicious dish that will make you appreciate these vegetables. And I bet even the kids will eat them?
Other fennel recipes not to be missed:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Country-style Fennel
- 2 Fennel bulbs (medium-large: about 2.2 lbs)
- 1 Yellow onion (large)
- 1.5 tbsp Butter
- 0.8 cup Natural water
- 0.9 cup Tomato pulp
- 3.5 oz Mild scamorza cheese
- 1 tbsp Oregano
- to taste Extra virgin olive oil
- to taste Salt
- to taste Black pepper
Tools
- Skillet with a diameter of 12 inches
- Coarse grater
Preparation of Country-style Fennel
Trim the fennel by removing the stalks (set aside a bit of the green fronds for final decoration), but keep the base (it will prevent the wedges from falling apart). Then divide them into 8 wedges (i.e., cut them in half, then into quarters, and finally cut each quarter in half) and wash them thoroughly.
Peel the onion and slice it into thin rounds with a knife (do not use the mandolin as you would get slices that are too thin).
Heat the water and dissolve a generous pinch of salt in it.
Grate the cheese with a coarse grater.
In a large skillet (which can hold all the fennel in one layer), melt the butter over low heat in a few tablespoons of oil.
Then cover the bottom with onion slices and place the fennel wedges on top.
Pour the warm salted water into the skillet, cover, and cook over medium-low heat for about ten minutes. Then remove the cover, gently turn the fennel wedges, and continue cooking for another 7/8 minutes. At the end of this time, increase the heat to evaporate any remaining water in the skillet.
At this point, pour the tomato pulp over the fennel and season with a pinch of salt, a grind of black pepper, and plenty of oregano. Continue cooking until the vegetables are tender.
Then sprinkle with the grated cheese, cover, and return to the heat on very low until the cheese has completely melted.
Finally, distribute the reserved green fronds here and there and serve the country-style fennel immediately, piping hot, bringing them to the table directly in the skillet. Enjoy! Paola
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