Fennel (Foeniculum vulgare) is a vegetable I often buy because it’s crunchy and delicious in summer as a crudité (pinzimonio), but it’s equally good boiled and finished in the oven with béchamel and lots of grated Parmesan and also in this recipe for raw marinated fennel, a fresh and light side dish! This is how I dress them: it’s the simplest and most delicious way to season raw fennel and make it even tastier!
Today in Bologna it’s terribly hot and…. I don’t feel like doing anything!! So today’s recipe is super simple and very easy, namely RAW marinated fennel, a real little nothing, hehe!
Fennel has 31 calories per 100 grams of product and I don’t know if you know this little curiosity: it can be male or female!
The male fennel has a rounder shape and is fleshier and less fibrous than the female one, which is more elongated. As I said before, fennel is low in calories, full of fiber and has digestive properties that are beneficial for the entire gastrointestinal tract.
It can actually prevent the formation of intestinal gas and, containing anethole, it can act on painful abdominal cramps. Don’t forget its anti-inflammatory power either but… now let’s go to the kitchen to prepare the raw marinated fennel!
Fennel is now available all year round because the growing area changes with the season. For example, those harvested in winter and into spring are mainly from Calabria and Puglia — regions that alone already account for 50% of Italian production — and remember that Italy is the leading European producer as well as the largest consumer!
TASTY VARIATIONS
If you want to give an intriguing aroma to the raw fennel salad you can:
• add pink peppercorns
• Modena balsamic vinegar
• organic orange zest.
°°°°°°°°°°°°°°°°°°°°°°°°°
I also have a free WhatsApp channel with one sweet and one savory recipe per day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
°°°°°°°°°°°°°°°°°°°°°°°°°
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for RAW MARINATED FENNEL RECIPE
- 3 Fennel bulbs
- to taste apple cider vinegar
- to taste extra virgin olive oil
- to taste fennel seeds
- to taste fine salt
- to taste white pepper (but black is fine too…)
Tools for RAW MARINATED FENNEL RECIPE
#ADV
- Mandolina
- Ciotola
Preparation for RAW MARINATED FENNEL RECIPE
Wash and remove the toughest fennel leaves.
With the mandoline (please use the guard to protect your fingers — I, foolishly, once lost half a finger!) thinly slice the fennel.
Place them in a bowl and dress with extra virgin olive oil, apple cider vinegar and fennel seeds.
Season with salt and pepper.
Mix well and cover with plastic wrap.
Put the covered bowl in the refrigerator and leave it there for at least 2 hours to give a more intense aroma to this marinated fresh vegetable side dish.
If you remember to stir everything occasionally, the raw marinated fennel will be even better!!
Simple, easy and very appetizing and crunchy — here is the recipe for marinated fennel ideal for cleansing and staying light!
Enjoy your meal!
Annalisa
Tips and notes
I highly recommend a quick and tasty fennel appetizer with salmon — the recipe is an absolute must…
RETURN TO HOME FOR NEW AND TASTY RECIPES…
Do you like my recipes? Then follow me on your favorite social network! You can find me on INSTAGRAM PINTEREST YOU TUBE TWITTER and on the blog page on Facebook so you don’t miss any recipe or special and can comment with me on the various preparations!!!
