Crispy fennel steaks with hazelnuts: the viral recipe!
If you think fennel is just a boring diet side dish, get ready to change your mind. The Crispy Fennel Steaks with Hazelnuts are the new trend conquering the tables of those seeking a gourmet vegetarian dish without spending hours in the kitchen. This recipe turns a simple vegetable into a burst of flavors thanks to the butter basting technique and the crunchiness of the nuts. The magic happens in the pan: the heat transforms the natural sugars of the fennel into a golden, irresistible crust, while the essential oils of the toasted hazelnuts blend with the scent of thyme and sage.
It is the perfect dish to impress friends during a last-minute dinner or to treat yourself with a healthy yet luxurious comfort food. The texture is the secret to success: the outside remains pleasantly “crunchy” and the inside becomes tender and melting like a filet.
A secret for perfect browning
The secret to achieving perfect Crispy Fennel Steaks with Hazelnuts lies in the drying phase after the quick blanching. Many underestimate this step, but removing the residual moisture with paper towels allows the butter to immediately react with the vegetable’s fiber, creating that Maillard reaction that makes every bite unforgettable. We’re not just talking about simple cooking, but a real chef’s treatment: continuously basting the slices with the flavored melted butter (the basting technique) ensures that the aromas of garlic and sage penetrate deeply.
The hazelnuts, added only at the end, are not just a decoration, but the element that balances the freshness of the fennel with a toasted, earthy note. Try serving them on a base of cream cheese or next to a roast: their versatility makes them the undisputed joker of every season, capable of transforming an ordinary dinner into a star-restaurant sensory experience.
Below are more fennel recipes:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop, Steaming
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 517.26 (Kcal)
- Carbohydrates 12.26 (g) of which sugars 5.39 (g)
- Proteins 7.93 (g)
- Fat 49.23 (g) of which saturated 20.80 (g)of which unsaturated 23.77 (g)
- Fibers 9.16 (g)
- Sodium 597.22 (mg)
Indicative values for a portion of 210 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5 tbsp butter
- 2 fennel bulbs (large)
- 1/2 cup hazelnuts
- to taste garlic
- 1 sprig thyme
- to taste sage
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
Tools
- Frying Pan Lagostina Cucina Mediterranea Non-Stick Aluminum Pan Ø 9.5 inches, Induction, Gas, and Oven, Titanium Easy Coating, Ergonomic Handle in Bakelite
Steps for Crispy Fennel Steaks with Hazelnuts
1. Preparing the crispy part
Start by toasting the hazelnuts in a non-stick pan for a few minutes over medium heat. Shake the pan often until they are slightly colored and fragrant. Once ready, set them aside (you can coarsely chop them if you prefer a more rustic touch).
2. Cutting the fennel
Clean the fennel bulbs by removing only the outermost and toughest layers. Cut each fennel vertically to obtain two central slices of about 3/4 inch thick from each.
Tip: Make sure the core stays attached to the slices, so they don’t fall apart during cooking.
Blanching
Dip the fennel slices in salted boiling water and let them cook for 3 minutes, or steam them. Drain gently and pat them well with kitchen paper: removing excess moisture is essential to achieve a nice crust in the pan.
4. French-style Cooking
In a large pan, heat the butter with a drizzle of oil, the clove of garlic (unpeeled), thyme and sage. When the butter is foamy, lay the fennel slices in. Cook them for about 3 minutes per side, making sure to continuously baste (drizzle) the surface of the fennel with the flavored melted butter using a spoon.
5. Plating
Once the fennel is well browned and tender, serve them hot. Finish the dish with its cooking juices, the toasted hazelnuts, and a few fresh thyme leaves. Adjust salt and pepper to taste.
Tips, notes, variations for Crispy Fennel Steaks with Hazelnuts
Protein Pairing (Meat or Fish)
White Meat: A duck breast or veal chops with rosemary. The delicacy of white meat doesn’t overpower the fennel’s flavor but pairs perfectly with the butter seasoning.
Fish: A seabass filet or a pan-seared salmon with skin. Fennel is a historical ally of fish, and the hazelnut adds that crunch often missing in seafood dishes.
Vegetarian Pairing (For a coherent menu)
Cheeses: A slice of Brie or lightly warmed Camembert, or shavings of aged Pecorino. The saltiness of the cheese contrasts the sweetness of the fennel.
Eggs: A poached egg or a soft-boiled egg. The creamy yolk, mixing with the butter and hazelnut sauce, creates a delicious dressing.
Wine Pairing
To cleanse the palate of the butter but support the hazelnut structure, I recommend:
Structured White: A barrel-aged Chardonnay (recalling buttery notes) or a Vermentino di Gallura.
Sparkling: A Franciacorta Satèn, velvety and perfect for dishes rich in noble fats like butter.
FAQ (Questions and Answers)
Can I make this recipe vegan?
Certainly! Replace dairy butter with a high-quality plant-based butter or with deodorized coconut oil to maintain creaminess without animal derivatives.
How do I prevent the fennel slices from breaking during cooking?
Cut the slices while keeping a part of the core at the base: it is the natural “glue” that holds the fennel layers together during blanching and pan-cooking.
