The fennel with fennel seeds is a very economical, extremely simple and quick side dish to prepare. Light fennel bulbs are first boiled and then pan-cooked with extra-virgin olive oil and flavored with fennel seeds. Perfect to accompany any main course, whether meat or fish.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 1 person
- Cooking methods: Boiling
- Cuisine: Vegetarian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 7 oz fennel
- to taste fennel seeds
- to taste extra-virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Knife
- Cutting board
- Pot
- Colander
- Frying pan
- Wooden spoon
Steps
To prepare the fennel with fennel seeds…
First, pour cold water into a pot and bring it to a boil. In the meantime, clean the fennel. Cut off the stalk ends, the green fronds and any outer ribs that are damaged, then slice them lengthwise and wash them.
When the water is boiling, immerse the sliced fennel and cook for 15 minutes. Check doneness by piercing with a fork; they should be soft.
Once cooked, drain well and transfer to a pan with the extra-virgin olive oil, the fennel seeds, salt and pepper. Cook for about 5 minutes, browning slightly. Serve hot.
