Today’s recipe is the classic “let’s see how it turns out”. I wanted to prepare fennel a bit differently than usual; something simple yet sufficiently tasty to serve when you have guests and want to present a well-prepared side dish without too much hassle. Since the pairing of these vegetables with orange is well known, I thought I’d use it in the pan, not just in the classic salad. That’s how my caramelized fennel with citrus was born, a side dish I could describe as “maximum impact, minimal effort”, perfect for making a good impression without spending hours in the kitchen. They are cooked in a pan with very few ingredients, and the orange aroma makes them immediately intriguing. The light caramelization is that extra touch that makes them seem sophisticated when in reality, it’s just honey doing its job. Pink pepper completes the dish, and fresh fennel fronds added at the last moment provide color to the presentation. They are perfect to accompany fish and white meats. In short… a side dish that seems elaborate but is actually simple and quick. I’ll stop praising my fennel now because if you’ve read this far without jumping straight to the recipe, you’re already special.
Other fennel recipes I recommend you try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Caramelized Fennel with Citrus
- 2 fennel (large)
- 1 untreated orange (juice and zest)
- 1 tablespoon lemon juice
- 1 tablespoon wildflower honey
- 1 pat butter
- extra virgin olive oil
- salt
- pink peppercorns
Tools
- 1 Skillet with lid
- 1 Citrus Juicer
Preparation of Caramelized Fennel with Citrus
Clean the fennel by removing the stalks and a thin layer from the base. Wash them well and cut into wedges that are not too thin.
In a skillet (or a pan), heat a couple of tablespoons of olive oil with a pat of butter. Once the butter has melted, add the fennel and brown them for 3-4 minutes on each side until they take on a light color.
At this point, add the honey, orange juice, a tablespoon of lemon juice, and a generous pinch of salt. Cover with the lid and continue cooking for 10-12 minutes until the base becomes glossy and slightly caramelized.
Transfer the caramelized fennel with citrus to a serving plate and sprinkle with grated orange zest and coarsely crushed pink pepper. Serve hot. If you want to add a fresher and more refined touch to this dish, you can also use some fennel fronds. Add them only at the last moment to maintain their freshness. Enjoy! Paola
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