Ah, fennel! Those mysterious bulbs with an anise-like aroma that divide opinions a bit. Some love them, and some just can’t stand them, but one thing is certain: nature gifts us this versatile vegetable in the coldest months, almost as if trying to warm our hearts with its delicate flavor and countless facets.
From late autumn to spring, fennel appears on market stalls with their crunchy stalks and intensely green leaves. And how can one resist the temptation to take a bunch home, already imagining the endless possibilities they offer in the kitchen?
Personally, I adore their fresh and slightly sweet flavor that perfectly complements hearty and flavorful winter dishes. The chickpea stew with fennel, for example, is genuine comfort food that warms the soul on the coldest days: creamy chickpeas blend with the sweetness of fennel, creating a truly unique combination of flavors.
But fennel is not only perfect for soups and stews. Try them raw in a salad, thinly sliced and dressed with a light vinaigrette, perhaps paired with crunchy apple slices for an extra touch of freshness. An explosion of vitamins and taste, perfect for a light lunch break or a tasty side dish.And for the little ones?
Sometimes convincing kids to eat vegetables can be a tough task, but with fennel, I discovered a trump card! My 7-year-old son, Noah, is a real “fennel addict,” but only when they’re cooked in a specific way: pan-seared with breadcrumbs.
A simple and quick recipe that turns these vegetables into an irresistible side dish, crunchy on the outside and soft on the inside. Noah loves it!
And you, how do you prefer your fennel? Baked au gratin, stewed with potatoes, or perhaps in a more original version like the fennel cutlet? The possibilities are truly endless, just let your imagination and seasonality guide you.
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, Autumn, Winter, and Spring
- Energy 80.43 (Kcal)
- Carbohydrates 3.79 (g) of which sugars 2.28 (g)
- Proteins 2.66 (g)
- Fat 5.92 (g) of which saturated 0.52 (g)of which unsaturated 3.96 (g)
- Fibers 3.39 (g)
- Sodium 224.40 (mg)
Indicative values for a portion of 260 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
- 4 fennel (Medium size)
- 6 tablespoons breadcrumbs
- 8 tablespoons extra virgin olive oil
- Some leaves mint
- 1 oz pine nuts
- 2 cloves garlic
- 1.75 oz Taggiasca olives
- 1 pinch salt
- 1 pinch black pepper
Tools
- 1 Skillet Lagostina
Steps
Prepare the Fennel:
We start our recipe by carefully cleaning the fennel. Remove the base of the fennel by cutting the end with a sharp knife. Detach the harder outer leaves and, if necessary, also remove the top part of the stalk if it’s too fibrous.
Wash them thoroughly under running water and then cut them into slices about 1/4 to 1/3 inch thick. To get thin and even slices, you can use a mandoline slicer or a sharp knife with a bit of patience.
A small trick for perfect cooking?
Try to keep all slices the same thickness so they cook evenly with no raw or overcooked parts.
Season the Fennel:
Take a large enough bowl and place all the fennel slices you just cut inside.
It’s time to add the other ingredients that will flavor our dish: first, add the extra virgin olive oil, salt, and black pepper, mixing well with your hands so the fennel slices absorb the seasoning.
Then add finely chopped parsley, torn mint leaves, pine nuts, pitted Taggiasca olives, and finally breadcrumbs.
Mix all the ingredients carefully with your hands or a spoon, ensuring the fennel is well-seasoned and each slice is coated with this mix of flavors.
Brown in the Pan:
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add a crushed garlic clove and gently sauté it to perfume the oil. As soon as the garlic is golden, remove it from the pan.
Now you can add the seasoned fennel, spreading them well in the pan.
If the pan isn’t large enough, you can cook them in batches, or use two separate pans.
Let the fennel slices brown for about 6-8 minutes per side, or until they’re golden and slightly crispy.
To check the cooking, you can pierce a slice with a fork: if it goes in easily, the fennel is ready.
Turn the slices gently to avoid breaking them, and if necessary, add a splash of hot water during cooking to prevent sticking.
In the last minutes, turn up the heat and “toss” the fennel in the pan to make them even crispier.
At this point, turn off the heat and let the fennel rest in the pan for a few minutes so the flavors meld together.
Enjoy the Fennel!
Plate up your fennel with generous portions.
You can serve the fennel on a serving platter, garnishing with some fresh mint leaves and a drizzle of raw extra virgin olive oil.
Or, for a more rustic presentation, you can serve them directly from the pan.
The pan-seared fennel with breadcrumbs, mint, pine nuts, and Taggiasca olives is a perfect side for meat or fish dishes, but they are also excellent as a standalone vegetarian dish, accompanied by a slice of toasted bread.
And voilà, the dish is ready! Enjoy your meal! 😋
Here are some tips to best store the pan-seared fennel with breadcrumbs and some enticing variations to change up the recipe:
Storage:
In the fridge: The pan-seared fennel with breadcrumbs can be stored in the fridge for 2-3 days, sealed in an airtight container.
Reheating:
To enjoy them at their best, it is advisable to reheat them in a pan with a drizzle of extra virgin olive oil, over low heat, for a few minutes, to restore the crunchiness of the breadcrumbs. Alternatively, they can be warmed in the oven at 350°F for 5-10 minutes.
Do not freeze:
It is not recommended to freeze the pan-seared fennel with breadcrumbs, as the breadcrumb texture may be compromised after thawing.
Variations:
Baked Gratin Fennel: After browning the fennel in the pan, transfer them to an oven-proof dish, sprinkle with breadcrumbs and grated cheese (Parmesan, Pecorino, or another of your choice) and bake at 350°F for about 10 minutes until the top is golden and crispy.
Fennel with Raisins and Pine Nuts: Add to the breadcrumb mix and aromas some sultanas (previously soaked in warm water) and toasted pine nuts. This variation is perfect for pairing with meat dishes, especially roasts.
Fennel with Orange and Cinnamon:
For a citrusy and spicy touch, add the grated zest of an orange and a pinch of cinnamon to the breadcrumbs. This variation is ideal for accompanying fish dishes.
Spicy Fennel:
For those who love spicy flavors, add a pinch of chili pepper to the breadcrumbs or use a spicier type of olives, like green olives in brine.
Fennel with Speck:
Sauté crispy cubes of speck in a pan and add them to the fennel in the last minutes of cooking. The speck will give a smoky touch to the dish. Get creative with your favorite variation! 😊
Sauté crispy cubes of speck in a pan and add them to the fennel in the last minutes of cooking. The speck will give a smoky touch to the dish. Get creative with your favorite variation! 😊
Wine Pairings for Pan-Seared Fennel with Breadcrumbs:
Here are 4 wines that pair well with pan-seared fennel with breadcrumbs, with an eye to the recipe we created together, enriched with mint, pine nuts, and Taggiasca olives:
Vermentino di Sardegna:
This fresh and savory white wine, with notes of white-fleshed fruit and aromatic herbs, perfectly matches the delicacy of the fennel and the Mediterranean touch of mint and olives. Its minerality balances the slight oiliness of the breadcrumbs and pine nuts.
Grechetto di Todi:
Another Italian white, this time from Umbria, with a character slightly more structured than Vermentino. Its notes of white flowers, yellow fruit, and almonds harmonize with the sweetness of the fennel and the aromas of the breadcrumbs.
Pinot Grigio from Trentino:
If you prefer a lighter and more delicate wine, Trentino Pinot Grigio is an excellent choice. With its aromas of pear, green apple, and wildflowers, it will accompany the fennel without overpowering their flavor.
Prosecco di Valdobbiadene Superiore:
For a more sparkling pairing, a Valdobbiadene Superiore Prosecco, with its freshness and fruity-floral notes, can be an interesting option. Choose it in the “Extra Dry” version to balance the slight sweetness of the fennel.
Tips:
Serve the wines chilled, but not too cold, at a temperature of about 46-50°F for still whites and 42-46°F for Prosecco.
If you’ve added chili or other spicy ingredients to the recipe, choose a wine with good acidity and aromaticity to counteract the spiciness.
If you’ve used very flavorful Taggiasca olives, opt for a wine with good structure and persistence to stand up to the intensity of the olives.
Cheers! 🥂
FAQ (Questions and Answers)
Here are some frequently asked questions and answers about pan-seared fennel with breadcrumbs:
How do I make the breadcrumbs crunchier? They never turn out like the ones I have at restaurants.
Ah, crunchy breadcrumbs are the secret to perfect pan-seared fennel! There are a few tricks you can try: first, toast the breadcrumbs in a pan without oil for a few minutes, so they’ll be crunchier from the start. Then, use breadcrumbs that aren’t too fine, so they don’t get too soggy during cooking.
In the last minutes of cooking, turn up the heat and “toss” the fennel in the pan, so the breadcrumbs brown evenly.
Finally, for extra crunchiness, add a drizzle of raw extra virgin olive oil at the end of cooking. You’ll see the difference!
Can I use whole wheat breadcrumbs? The classic ones seem a bit heavy…
Of course! Whole wheat breadcrumbs are a great alternative and will give your fennel a more rustic flavor and slightly more granular texture. They’ll still be delicious!I’d like more flavorful breadcrumbs, what do you recommend adding?
In addition to parsley and mint, you can add other flavors to the breadcrumbs like grated lemon zest, chopped rosemary, chili powder if you like spice, garlic powder, grated Parmesan, or grated Pecorino. Get creative!
Every time I cook the fennel in the pan, they stick! How can I prevent this?
It happens often! To prevent fennel from sticking, use a high-quality non-stick skillet.
If you see them starting to stick, add a splash of hot water during cooking.
And don’t overcrowd the pan: if there are too many fennel slices, cook them in batches, so they’ll have more space and brown better.
Can I prepare the pan-seared fennel in advance? I have guests for dinner and don’t want to be late…
Absolutely yes! You can prepare the pan-seared fennel a few hours in advance.
Store them in the fridge in an airtight container and reheat them in the pan or oven before serving. They’ll be just as good!What can I serve with the pan-seared fennel? I don’t want them to be “alone” as a side dish…
Great question! Pan-seared fennel with breadcrumbs is a versatile side that pairs with many dishes. They’re perfect with roasted or grilled meat, baked or pan-seared fish, eggs, cheese, and polenta.
Choose what you prefer!Is there a light version of this recipe? I’d like to enjoy the fennel without too much guilt…
Sure! For a lighter version, you can reduce the amount of extra virgin olive oil, use whole wheat breadcrumbs, omit pine nuts, which are quite caloric, and bake the fennel instead of frying them, without adding fats.
That way, you can enjoy fennel in all their lightness! Do you like this format? 😊
