Fennel with orange, olives, and capers is a truly delightful and satisfying side dish. Every time I prepare them, I start enjoying them even before plating, I can never resist.
They are really too good! The orange juice that evaporates during cooking, making them almost caramelized, is sublime! I even scrape the pot clean.
With my little trick, they remain incredibly soft and literally melt in your mouth without falling apart on the plate.
I don’t cook them directly in the pan but steam them for a few minutes first, then give them a quick browning in the pan, and, when almost done, deglaze with orange juice and voila, magic!
To give them an even more delicious touch, I add olives and capers!
This is an ideal fennel recipe both to accompany meat or fish main courses and to enrich a light and vitamin-rich lunch.
A fennel side dish that will win everyone over at the first taste!
I also recommend
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for fennel with orange and olives
- 2 fennel
- 1 orange
- 1 tbsp pitted olives
- 1 tbsp pickled capers
- 2 tbsp extra virgin olive oil
- to taste fine salt
Tools
- 1 Pot
- 1 Pan
- 1 Citrus Juicer
- 1 Tongs
Steps for fennel with orange and olives
To prepare the fennel with orange and olives, start by cleaning the fennel. Remove the tougher, damaged outer leaves and cut them in half and then into wedges that are not too thin. Wash under running water. Cook in a pot with basket for steaming for 8-10 minutes until they are soft. Cooking time varies depending on the size of the fennel.
When they are soft, but not overcooked, please, grease a pan with a little extra virgin olive oil and brown them for a few minutes on each side. In the last two minutes, add the juice of a squeezed orange, olives, and capers. Let the orange juice evaporate for one or two minutes until it concentrates. Turn off the heat, plate and serve both hot or at room temperature. If desired, you can add some fresh mint leaves.
Storage
Fennel with orange and olives can be stored in an airtight container in the fridge for two days. They can be frozen for two months in a freezer bag or an airtight container.
How to defrost them
Best slowly in the fridge.
Quickly reheat them in a pan to evaporate excess water.
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