Mediterranean fennel ready in a few minutes. How good fennel is, a light and digestible vegetable that we can consume both raw and cooked. I confess that unfortunately I can’t eat them raw, so I have to cook them in many different and special recipes. The recipe I want to tell you today is a simple and quick recipe of Baked Fennel with Black Olives and Cherry Tomatoes with a delicious scent of oregano. Fennel is also loved by those on a diet, as it is digestive and purifying. Fennel has the ability to counteract flatulence and abdominal pain and can regulate cholesterol levels due to its high fiber content. I recommend you don’t miss the recipe for the Fried Fennel. Few and simple ingredients and baking make them a perfect side dish to accompany all your dishes or a light main course. I recommend preparing plenty because they are so good they disappear quickly. A delicious crunchy crust makes them irresistible! So let’s run to the kitchen and prepare the Baked Fennel together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 122.80 (Kcal)
- Carbohydrates 8.56 (g) of which sugars 4.97 (g)
- Proteins 4.01 (g)
- Fat 7.93 (g) of which saturated 2.00 (g)of which unsaturated 1.70 (g)
- Fibers 3.09 (g)
- Sodium 261.32 (mg)
Indicative values for a portion of 150 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 for Fennel with Cherry Tomatoes and Olives
- 21 oz fennel
- 7 oz cherry tomatoes
- 2.5 oz black olives (pitted)
- 1.4 oz grated Parmesan cheese
- 1.4 oz breadcrumbs
- 2 tbsp extra virgin olive oil
- 1 bunch parsley
- 1 tbsp oregano
- to taste salt
How to Prepare Mediterranean Fennel
Clean the fennel by removing the stalks, outer leaves, and tougher base. Wash them and cut into thin slices.
Transfer the fennel to a bowl. Add diced cherry tomatoes, sliced olives, and a pinch of salt.
Also add chopped parsley and 4 tablespoons of extra virgin olive oil. Stir well with a spoon.
Transfer the fennel to a baking tray. Spread them out in a not too thick layer. Top with grated Parmesan and breadcrumbs.
Add a drizzle of extra virgin olive oil and a sprinkle of oregano.
Bake the Fennel with olives in a preheated oven at 375°F in static mode for 25 minutes.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
If there are leftover fennel, store them in a container in the fridge. Just reheat them for a few minutes in the oven or microwave.
For a stronger flavor, you can add 4-5 oil-packed anchovy fillets cut into small pieces to the seasoning
Don’t miss the recipe for Fennel with Parmesan
