The pan-fried fennel alla pizzaiola is an easy and quick recipe perfect for those who want to enjoy a light yet tasty dish.
It’s an oven-free recipe, easy and quick, ideal for those who have little time in the kitchen and don’t want to waste time and energy.
This simple recipe combines the lightness of pan-cooked fennel with the aroma of tomato and oregano, which blend into the creaminess of mozzarella and the bold taste of olives, creating a perfect balance of Mediterranean flavors.
Ideal as a fennel side dish to accompany meat or fish mains, it is also an oven-free recipe, practical and quick to prepare at any time.
If you’re looking for a fennel recipe that’s different from the usual, try these pan-fried fennel alla pizzaiola: healthy, light, and irresistibly good. Also try my recipes with eggplants and zucchini alla pizzaiola, they will surprise you.
You might also be interested in
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for pan-fried fennel alla pizzaiola without oven
- 2 fennels
- 2 salad tomatoes
- 4.4 oz mozzarella
- to taste dried oregano
- to taste fine salt
- to taste extra virgin olive oil
- 8 taggiasca olives
- 1 clove garlic
Tools
- 1 Pan
- 1 Mandoline
- 1 Knife
- Paper towels
- Containers
Steps for pan-fried fennel alla pizzaiola
To prepare the delicious pan-fried fennel alla pizzaiola, start by washing the fennels under running water.
Remove the outer hard and damaged parts.
Remove the skin from the salad tomatoes and the seeds, and cut them into pieces.
Slice the fennel in half with a knife, then cut into slices about a quarter inch thick using a mandoline
Grease a 24 cm pan with extra virgin olive oil, sauté a clove of garlic, add the chopped tomato pulp and remove the garlic.
Cook for two minutes and add the fennel
Cover and cook for 10-12 minutes with the lid on, stirring occasionally, and taking care not to let them stick. If they dry out too much, add a splash of water.
Two minutes before the end of cooking, add the well-drained and patted dry mozzarella fior di latte cut into pieces, the olives, and cook, still covered, until the mozzarella is completely melted.
Serve hot to enjoy the melty effect and enjoy your meal from Barbara!
Storage and Tips
The pan-fried fennel alla pizzaiola can be kept at room temperature for 24 hours or in the fridge in an airtight container for two days.
Before serving, heat for a few minutes in a pan with a drop of water and with a lid on.
IF YOU LIKE MY RECIPE, RATE IT WITH MANY STARS
To not miss my recipes, I EXPECT YOU on
INSTAGRAM and on
Facebook
To always stay updated on my new recipes, you have the option to ACTIVATE PUSH NOTIFICATIONS FROM MY BLOG
