Mediterranean-style fennel cooked in a pan, a very tasty, colorful, and simple side dish to prepare. The fennel is simply cut into wedges and enriched with typical ingredients of our land: cherry tomatoes, olives, and capers.
I made this dish a bit by accident, opening the fridge and putting together what I had, and I must say that fennel prepared this way surprised me because they are delicious!
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 3 fennel bulbs
- 12 cherry tomatoes
- 2 tbsps olives
- 2 tbsps pickled capers
- 1 drizzle extra virgin olive oil
- salt
How to Prepare Mediterranean-Style Fennel in a Pan
First, wash the fennel, cut them in half, and then into wedges.
Place them in a pan with a drizzle of oil, a pinch of salt, and cook for 15 minutes with the lid on, adding a bit of water to avoid drying out too much.
Add the halved cherry tomatoes, capers, and olives and continue cooking for another 3 minutes. The dish is ready; if you wish, you can add some fennel fronds for a touch of color, as I did.
